New this month
Get the Allrecipes magazine

Maple Walnut Ice Cream

Kim Tymecki

"A Canadian favorite! This sweet ice cream actually stays soft even after a week."
Added to shopping list. Go to shopping list.


4 h 5 m servings 487 cals
Original recipe yields 8 servings (5 cups)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
  2. Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
  3. Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
  4. Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
  5. Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
  6. Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
  7. Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
  8. Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.

Nutrition Facts

Per Serving: 487 calories; 32.5 g fat; 46.1 g carbohydrates; 6.9 g protein; 193 mg cholesterol; 77 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 10
Most helpful
Most positive
Least positive

I made this a couple of weeks ago used hickory nuts( yes I said hickory ) because I'm not a fan of walnuts. Just an FYI hickory nut are so good very mild in flavor and similar to pecans in taste...

Very tasty maple flavor. I like that it uses real maple syrup. I didn't use all of the nut mixture as it was a little too much for the amount of ice cream. Next time I may cut it in half.

I have an ice cream machine with a condenser, so I make ice cream often. This recipe is a little labor intensive, but the result was a soft, silky texture with maple candy coated walnuts. - Perf...

This was fabulous, creamy and intense but not cloyingly sweet. I had trouble getting the walnuts to toast at 275. I eventually threw them in a frypan. Next time I will up the temp in the oven. I...

so, so so, good. used all organic half and half and did not add the corn syrup. the wet walnuts make it more divine!

Rich and creamy with the perfect balance of maple and walnut. I use agave nectar instead of corn syrup, which adds a nice nutty note. To prevent curdling of the custard, (i) heat your saucepan b...

It is a great ice cream. It did take me three tries to make it right though. The directions say after adding the eggs to heat until thick for 10 minutes stirring constantly. Let me just say that...

Amazing! A lot of work (for ice cream) but worth it!

Sounds phenomenal. Make a lot of homemade ice cream and plan on ttaking this to take to a dinner party. One question is it calls for 2 tablespoons of vinegar but does not tell you in tthe dd...