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Maple Walnut Ice Cream

by in Jun 2004
Maple Walnut Ice Cream
5 votes, 3.00 avg. rating (63% score)
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Total Time: 30

Yield: about 5 cups

This delicious recipe for maple walnut ice cream, which uses a mixture of buttermilk and cream for its base, will have your family clamoring for more.

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Maple Walnut Ice Cream


  • 1-3/4 cups heavy cream
  • 1-1/4 cups buttermilk
  • 5 egg yolks
  • 1 cup maple syrup, divided
  • 1/8 teaspoon salt
  • 1 cup walnuts, chopped and toasted


In a saucepan, heat cream and buttermilk until it steams; then remove from heat. Meanwhile, beat egg yolks with half the maple syrup until pale and fluffy, about 3 minutes. Pour 1/2 cup of hot cream/buttermilk mixture into egg mixture, whisking as you go; then transfer it all back to the pot to create a loose custard.

Stir in remaining maple syrup. Heat custard on medium setting, stirring continuously, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat, stir in salt, and pour through a strainer into a bowl. Place in refrigerator to chill to 35°-40°, about 6 hours or up to overnight. (You may speed up this process by stirring the custard over a bowl of ice.)

Pour mixture into your ice-cream maker, leaving 3/4 inch at the top to allow for expansion, and prepare according to freezer instructions. Add walnuts during final 5 minutes of chilling.

Additional Notes:

Allow 6 to 12 hours to chill.
Updated Tuesday, March 29th, 2005

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One Response to Maple Walnut Ice Cream

  1. ValerieInSLC August 13, 2015 at 9:42 pm #

    Fell in love with maple walnut ice cream while visiting New York recently and would love to try this recipe.

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