Maple Walnut Ice Cream

What to Put on the Table With Maple Walnut Ice Cream

• Waffles
• Pancakes
• Apple pie
• Wafer cones

How to Cook Maple Walnut Ice Cream

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1. Boil the maple syrup in a small pan for 5 minutes until reduced by a third. Cool slightly.

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2. Heat the cream and milk until steaming. Whisk the egg yolks, sugar and salt until pale and whisk in a ladle of the hot cream, then return all to the pan.

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3. Cook over low heat to 80°C / 176°F, stirring, then stir in the maple syrup and vanilla. Strain and chill for 4 hours.

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4. Churn until thick, adding the walnuts for the last minute.

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5. Freeze in a covered container for 4 hours.

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Related guide: Prep, cook and total time.

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Notes From the Method

Use dark, strongly flavoured maple syrup.

Reduce the syrup first.

Add the nuts at the end of churning.

Leftovers

Keeps in the freezer for 2 weeks.

Maple Walnut Ice Cream: Your Questions Answered

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.