A Canadian favorite! This sweet ice cream actually stays soft even after a week.

Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
3 hrs
total:
4 hrs 5 mins
Servings:
8
Yield:
5 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Wet Walnuts:

Directions

Instructions Checklist
  • Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.

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  • 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.

  • 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.

  • 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.

  • Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.

  • 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.

  • 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.

  • 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

487 calories; protein 6.9g 14% DV; carbohydrates 46.1g 15% DV; fat 32.5g 50% DV; cholesterol 192.8mg 64% DV; sodium 77.3mg 3% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2017
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 after twice doing that, it doesn't take 10 minutes. Actually 5 minutes or less. Believe me, if you go the full 10 minutes you will get scrambled eggs every time. So 15 eggs later I finally got yummy ice cream. Read More
(8)

Most helpful critical review

Rating: 2 stars
05/04/2020
Complicated, time consuming & just ok. Read More
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/12/2017
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 after twice doing that, it doesn't take 10 minutes. Actually 5 minutes or less. Believe me, if you go the full 10 minutes you will get scrambled eggs every time. So 15 eggs later I finally got yummy ice cream. Read More
(8)
Rating: 5 stars
11/26/2014
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. The next time I make this I will omit the nuts all together!! You see I'm French Canadian and I'm just a mapleholic! I don't need nuts in my ice cream just the pure maple taste is really all I want. I will just add the maple syrup that is used for the wet nut part w/o nuts! I'm sure it will taste great and I'm going to double up the batch! No wonder I go through 5 gallons a yr!:) Read More
(3)
Rating: 5 stars
07/24/2015
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. - Perfect! I pan toasted the walnuts because it was hot outside and I boiled down my grade A maple syrup to get a darker thicker liquid like grade C. The only issue was that the custard was ready after 5 minutes instead of 10. Constant stirring is a must. Read More
(3)
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Rating: 5 stars
07/16/2017
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. Read More
(2)
Rating: 5 stars
06/30/2018
Does not even COMPARE to store bought! the amount of custard didn't look like enough for the ice cream maker but once the wet walnuts are added it almost overflows! If you have a kitchen aid attachment ice cream maker it never gets to the "clicking" stage to let you know it's ready...I just stopped after 20 mins... Read More
(2)
Rating: 5 stars
05/04/2018
Using maple sugar for the nuts instead of syrup makes an easier mixin. Read More
(2)
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Rating: 5 stars
06/12/2015
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 used a medium amber maple syrup from a local farm in Quebec and the richer flavor worked perfectly. Read More
(2)
Rating: 5 stars
02/04/2018
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 before putting the milk and sugar mixture into it and (ii) after slowly pouring the tempered egg yolks in stir and cook until steam rises and turn off heat; (iii) let the saucepan sit on the burner for 75 seconds (always stirring) before straining into the cream; and (iv) put mixture into the ice bath. Mine is better than Molly Moon s. Read More
(1)
Rating: 5 stars
05/19/2018
I wish I had read the reviews first but I was in a hurry! I agree with others - the cooking only takes about 5 minutes and I got scrambled eggs the first time also. Enjoy! Read More
(1)
Rating: 2 stars
05/04/2020
Complicated, time consuming & just ok. Read More
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