Maple-Walnut Ice Cream

A delicious homemade ice cream

Course Dessert
Cuisine American
Prep 30 minutes
Cook 10 minutes
Freezer time 12 hours
Total 12 hours 40 minutes
Servings 1 quart
Calories 4074 kcal
Author Michelle


For the Ice Cream Custard:

  • cups whole milk
  • 2 tablespoons granulated sugar
  • cups heavy cream
  • 5 egg yolks
  • ¾ cup maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch kosher salt

For the Maple-Glazed Walnuts:

  • ½ cup maple syrup
  • cups walnuts toasted and coarsely chopped
  • Pinch salt
US Customary - Metric


  1. Make the Ice Cream Custard: In a medium saucepan over medium-low heat, warm the milk and sugar, stirring occasionally, until the sugar has dissolved. Meanwhile, pour the heavy cream into a large bowl and set a mesh strainer on top.
  2. In a medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then, pour the mixture back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, making sure to scrape the sides and bottom of the pan occasionally. Keep stirring until the mixture thickens and coats the back of the spatula (if you're using an instant-read digital thermometer, the mixture should be between 170 and 175 degrees F). Pour the custard through the mesh strainer and stir it into the cream. Add the maple syrup, vanilla extract and salt; stir to combine. Allow the mixture to cool to room temperature, stirring occasionally (you can speed up the process by placing the bowl in an ice bath), then cover and refrigerate for at least 8 hours, or overnight.
  4. Make the Maple-Glazed Walnuts: Heat the maple syrup in a small skillet or saucepan over medium-high heat until it just begins to come to a full boil. Add the walnuts, stir to coat them, then allow the mixture to cook until it again comes to a full boil. Once it reaches a full boil, stir for 10 seconds, then remove the pan from the heat and allow to cool completely (the walnuts will still feel wet and sticky when cool).
  5. Churn the Ice Cream: Freeze the custard mixture in an ice cream maker according to the manufacturer's directions. Add the maple-glazed walnuts during the last few minutes of churning. Transfer to a freezer-safe container and store in the freezer.

Recipe Notes

Nutritional values are based on the whole recipe

Nutrition Facts
Maple-Walnut Ice Cream
Amount Per Serving
Calories 4074 Calories from Fat 2538
% Daily Value*
Fat 282g434%
Saturated Fat 108g675%
Cholesterol 1502mg501%
Sodium 434mg19%
Potassium 2528mg72%
Carbohydrates 350g117%
Fiber 11g46%
Sugar 289g321%
Protein 59g118%
Vitamin A 7140IU143%
Vitamin C 4.5mg5%
Calcium 1373mg137%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.