Maple Walnut Ice Cream

Maple Walnut Ice Cream is a vintage New England recipe that will quickly become your favorite! | theviewfromgreatisland.comvi
Maple Walnut Ice Cream has to be one of the great flavors of all time. This New England classic is sweetened with pure maple syrup, and loaded with crunchy toasted walnuts for a memorable, fall themed frozen treat.

Maple Walnut Ice Cream has to be one of the great flavors of all time. This New England classic recipe is sweetened with pure maple syrup, and loaded with crunchy toasted walnuts for a memorable, fall themed frozen treat.

Maple Walnut Ice Cream is one of the great flavors of all time! ~ theviewfromgreatisland.com

Any of you who follow me probably know that I tend to be ‘enthusiastic’ about food, and I’ll often tell you that this or that recipe is amazing, my favorite, the best, etc., etc. So maybe you’ve gotten jaded and won’t believe me when I tell you this is the ice cream to end all ice creams. It’s always been one of my favorite flavors but the problem is you rarely see it outside of New England. It’s one of those flavors that is sadly losing the battle against time, so I couldn’t be more thrilled to share this recipe with you today. I know you’re going to flip over it.

Maple Walnut Ice Cream is the perfect fall flavor, sweetened only with pure maple syrup and loaded with crunchy toasted walnuts... | theviewfromgreatisland.com

This ice cream has such a lovely, distinctive flavor that I really think the best way to enjoy it is just as is, maybe with a dusting of chopped walnuts on top. It’s got the flavor and texture to rival the most premium ice cream you’ve ever had, and IMO it’s the perfect fall dessert. But I can imagine some of you might want to go a step further and scoop in on top of a piece of apple or pumpkin (maybe even pecan?) pie. Go right ahead, I won’t stop you 😉

The best ice cream flavor in the world - Maple Walnut Ice Cream - you won't be able to resist! | theviewfromgreatisland.com

This recipe is a tad more involved than some of the super easy ice cream recipes I post. You will need to toast the walnuts so they develop that deep flavor, and boil down maple syrup to concentrate it. Then there’s an egg custard which forms the the base before you pour it into your ice cream machine. But honestly, it’s straightforward and SO worth it. I made the base the day before and then churned it the next morning. It only takes about 15-20 minutes in my ice cream machine, and then the hard part comes…waiting for it to harden in the freezer.

A fabulous Maple Walnut Ice Cream Recipe that will be your new favorite flavor! | theviewfromgreatisland.com

Maple Walnut Ice Cream ~ this stuff is good! | theviewfromgreatisland.com

Hungry yet? This maple walnut ice cream is just phenomenal, I hope you make it. The recipe is just slightly adapted from New England Today Food.

 


Which ice cream machine do I recommend?

I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.

  • The machine I use, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes. Click HERE or click on the image for more info.ice cream machine

Maple Walnut Ice Cream is a vintage New England flavor that deserves a comeback! | theviewfromgreatisland.com

Maple Walnut Ice Cream is a vintage New England recipe that will quickly become your favorite! | theviewfromgreatisland.comvi
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3.82 from 37 votes

Maple Walnut Ice Cream

Maple Walnut Ice Cream has to be one of the great flavors of all time.  This New England classic recipe is sweetened with pure maple syrup, and loaded with crunchy toasted walnuts for a memorable, fall themed frozen treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Yield 8 servings
Author Sue Moran

Ingredients

  • 1 1/2 cups walnut halves
  • 3/4 cup maple syrup
  • 1 3/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 5 large egg yolks beaten
  • 1/4 tsp salt

Instructions

  • Put the walnuts in a dry skillet over medium heat and toast them while stirring almost constantly, for about 5 minutes, or until they are fragrant and turning golden. Watch them carefully because once the oils in the nuts heat up they can burn very fast. Set aside to cool, and then chop.
  • Put the maple syrup in a large saucepan and bring to a boil. let simmer until reduced to 1/2 cup, about 8-10 minutes. The syrup will boil up initially, so stay by the pan.
  • Add the cream, milk, and salt to the pan, and stir.
  • Drizzle a cup of the warm cream mixture into the egg yolks, while whisking constantly. Add another cup, and then return it all to the saucepan and continue to cook over medium heat, stirring almost constantly, until the mixture thickens. Do not let it boil.
  • Strain through a fine mesh strainer into a bowl and cover with plastic. Refrigerate until completely chilled, or over overnight.
  • Process the chilled mixture according to your ice cream machine's instructions. Add the walnuts in during the last few minutes of processing.
  • Spread the soft ice cream in a loaf pan or container, cover tightly, and put in the freezer until firm, 6-8 hours, or overnight.

Cook's notes

  • DO NOT skip toasting the walnuts, it makes all the difference.
  • It should go without saying, but use pure maple syrup, not an imitation syrup like Aunt Jemima, etc.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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my favorite ice cream maker (the photo is clickable)

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46 Comments

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  • Reply
    Alene
    September 5, 2021 at 4:05 pm

    This is my childhood favorite flavor of ice cream. Growing up in Connecticut, it was everywhere. Now, in Florida, not so much. I was recently in Maine, had some there, and thought that I absolutely needed to make it. And here is your recipe, just in time! Thank you for reading my mind, Sue!

  • Reply
    Susan
    November 15, 2020 at 11:10 am

    I’d love to try this for Thanksgiving! I was wondering if you think I could substitute maple cream for the maple syrup (although I’d use a smaller amount). The maple cream is made from 100 percent maple syrup; its concentrated.

    • Reply
      Sue
      November 15, 2020 at 12:54 pm

      You probably can, I don’t see why not, as long as it melts. You will not need to reduce it, I don’t think.

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