Tested till perfect Maple Walnut Ice Cream

Maple Walnut Ice Cream

Toasted walnuts add crunch to rich and creamy maple ice cream. Use medium or amber maple syrup for the best flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe4 out of 5 based on 3 ratings.
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  • Portion size 8


  • 1 cup 1cupcoarsely chopped walnutwalnuts
  • 1 cup 1cupmaple syrup
  • 2 cups 2cups10% cream
  • 1 cup 1cupwhipping cream
  • 6 6egg yolkegg yolks
  • 1/2 tsp 1/2tspmaple extract
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1. On small rimmed baking sheet, toast walnuts in 350°F (180°C) oven until golden and fragrant, about 5 minutes. Let cool and set aside.

2. In large heavy saucepan, bring maple syrup to boil over medium-high heat; boil until reduced to about 2/3 cup (150 mL), about 4 minutes. Remove from heat. Stir in 10% and whipping creams; heat over medium heat until tiny bubbles form around edge of pan.

3. In bowl, whisk egg yolks; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 6 to 8 minutes.

4. Stir in maple extract. Strain custard into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.

Freeze until almost solid, 3 to 4 hours. Break into chunks and pur?in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)

6. Spoon one-quarter of the ice cream into airtight container. Sprinkle with one-third of the walnuts, swirling slightly with spoon. Repeat twice. Cover with remaining ice cream. Freeze until firm, about 6 hours. (Make-ahead: Freeze for up to 1 week.)

Nutritional Information Per serving: about

cal 415 pro 7g total fat 30g sat. fat 12g
carb 33g fibre 1g chol 210mg sodium 45mg

% RDI:

calcium 13 iron 10 vit A 21 vit C 2
folate 16
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