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.
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.
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 ๐
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.
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 itโs 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.
Maple Walnut Ice Cream
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.
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.
don’t forget to pin it!
my favorite ice cream maker (the photo is clickable)
This turned out fabulous! I used 1/2 C walnuts & added a Tablespoon of rum and 1 teaspoon of vanilla. The alcohol helps to keep ice cream soft as it freezes and does not get icy or hard to scoop.
Although it makes sense that this is a New England favorite, I grew up on maple nut ice cream in Montana. It was a big treat when my friend and I stopped at the depot for a ride home from jr high or high school and Dad (he was Asst Superintendent) gave us money for a maple nut ice cream cone from the Beanery. Wilcoxson’s here in Montana makes it and I buy it regularly at our local Albertson’s grocery. Thanks for the recipe. I hope it helps to popularize my favorite ice cream flavor!
Hi, I just got a Cuisinart ice cream maker and I am trying this recipe now. Other recipes require a mixer prior to putting in the ice cream maker, I noticed yours did not require that. I went ahead and mixed it with the mixer partially before putting it in the ice cream maker, will this make a difference? Thank you. I can tell it is going to be a show-stopper!
My friends loved it! I loved it! The toasted walnuts made it so delicious!
I consider myself a Maple Walnut expert. Itโs the only flavor I ask for when I am home in NH or Massachusetts. Iโve tried them all. Now that Iโm in WV, itโs an impossible flavor to find. This recipe is awesome. And yes! The toasted walnuts make all the difference. Thanks so much!!
I can’t wait to make another batch!
This is my New England childhood ice cream, and it was my mother’s favorite ice cream flavor too! I could cry just thinking about it. It’s never available anymore, at least in other places than New England. Once in awhile I see it in a specialty ice cream shop, and I always order it. People have looked at me quizzically! Lol! I am so making this. Thank you for your lovely recipes.
Definitely too many nuts. But if you like that many, just sprinkle some on top when you serve it.
My main comment though, is that it is best when done with black walnuts. And since they are more expensive and more flavorful, using less is the right way to go.
Why do you strain it Thanks
You strain the mixture to remove any bits of cooked egg for a silkier texture.
How much does this make I have a gallon Ic Cream Maker so do I need to double this recipe?
This makes just over a quart, so you could double the recipe for your larger machine.
I am also going to make a batch with soy milk! My granddaughter is allergic to dairy. I made cinnamon ice cream with soy milk everyone loved it! I will let you know how it turned out!
OMG I found someone who loves maple as much as I do! Safeway had maple nut ice cream for years then suddenly it was gone, I was devastated! Is there any way this can be made without an ice cream machine?
Oops sorry question answered, I missed the earlier post! (eye roll!)
I really hate it when a favorite food is discontinued ~ I think maple walnut is considered old fashioned! I may post a no churn recipe is there’s interest ๐