Maple Walnut Ice Cream

Creamy and nutty, this home-made ice cream is a real treat. The key is to relax and let everything come together in its own time when making the custard.

Ingredients (makes 1 litre ice cream)

  • 1 + 1/4 cups walnuts
  • 1/4 cup maple syrup (medium, number 2 grade)
  • 1 + 1/4 cups 2% milk (300 ml)
  • 1/4 cup maple syrup (medium, number 2 grade)
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 + 1/4 cups whipping cream (300 ml)

Instructions for Maple Walnut Ice Cream

Preheat oven to 350 degrees F.

Mix walnuts with the 1/4 cup maple syrup. Pour onto parchment lined baking sheet with edges to contain any spill. Bake for between 11 to 12 minutes at 350 degrees F.

When cool, chop walnuts with a knife and refrigerate overnight.

To create the custard base for the ice cream combine 2% milk and maple syrup in saucepan. Bring to just below a simmer.

Put a heat-proof bowl on a towel or pot holder to keep it from slipping. In this bowl whisk the egg yolks, sugar and cornstarch. Keep whisking and slowly add small amounts of the hot milk to the egg mixture, continuing until all the milk is stirred into the egg mixture. Pour the mixture back into the saucepan.

Heat the mixture in the saucepan slowly over medium-low heat while constantly stirring with a wooden spoon until it thickens and coats the back of a wooden spoon. This will take 4-6 minutes.

Strain the mixture, cover the surface with cling-wrap, and refrigerate overnight.

Add the whipping cream to the custard and mix well.

Start ice cream maker and pour mixture into it.

Just before the ice cream maker stops churning add the walnuts. If you forget to add the walnuts before the ice cream maker stops, just stir the walnuts in with a spoon before putting the ice cream in the freezer.

After the ice cream has been in the freezer for about 4 hours, spoon the ice cream into bowls and enjoy! Remember that home made ice cream needs to be eaten within about a week of making it.

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