Maple Ice Cream with Wet Walnuts

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful combination of sweet and nutty flavors with this mouthwatering recipe for maple ice cream with wet walnuts. This creamy treat is made with rich maple syrup, giving it a distinct and irresistible taste. Topped with a generous serving of wet walnuts, which are soaked in a sweet syrup, this dessert is the perfect balance of textures and flavors. Whether enjoyed on its own or as a decadent addition to a warm slice of pie, this recipe is sure to satisfy any sweet tooth.

Keywords: maple ice cream, wet walnuts, dessert, sweet, creamy.

Maple ice cream with wet walnuts recipe details

Maple ice cream with wet walnuts recipe, recipe Rating: 4.7
Number of votes:118

A Canadian favorite! This sweet ice cream actually stays soft even after a week in the freezer. For the best quality ice cream, use the best quality ingredients you can find.
Ready in: 12 hours 40 mins

Ingredients

Makes: 5 cups

• Maple Ice Cream
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 3/4 cup maple syrup
• 2 tablespoons white sugar
• 1 tablespoon corn syrup
• 1/8 tesapoon salt
• 5 large egg yolks
• 1/4 teaspoon vanilla extract
• Wet Walnuts
• 1/2 cup maple syrup
• 1 pinch salt
• 1 1/2 cups toasted, coarsely chopped walnuts

Preparation method

Prep: 15 mins | Cook: 25 mins | Extra time: 12 hours, cooling

1. Combine the milk, cream, maple syrup, sugar, corn syrup, and salt in a saucepan over medium-high heat. Cook, stirring frequently until the mixture is hot and begins to steam. Once hot, remove from the heat.
2. Beat the egg yolks in a mixing bowl, and quickly whisk in about 2 tablespoons of the hot cream. When the egg yolks and cream are smoothly blended, whisk in another 2 tablespoons until fully mixed. Continue whisking in 2 tablespoons at a time until you have added 1/3 of the hot cream.
3. Whisk the egg mixture back into the cream in the saucepan. Cook over medium heat, stirring with a rubber scraper until the custard will stick to the back of a spoon. If you’re using a thermometer, cook the custard to 170 degrees F.
4. When the custard has cooked, stir in the vanilla extract until evenly blended, then scrape into a mixing bowl. Refrigerate until cold, about 6 hours. You can refrigerate the mixture overnight if you are working ahead.
5. When the custard has cooled, you’re ready to freeze the ice cream according to the directions on your ice cream maker. The ice cream will take about 30 minutes to an hour to freeze. Serve it right out of the machine if you like it very soft, or freeze for 6 hours to harden.
6. To make the wet walnuts, bring the maple syrup and a pinch of salt to a boil in a large saucepan over medium-high heat. Stir in the walnuts, and cook,until the maple syrup comes to a boil again. Cook 10 seconds more, then remove from the heat. Let cool to room temperature.
7. Spoon the wet walnuts over the ice cream to serve.