Maple Walnut Ice Cream Recipe
Homemade maple walnut ice cream uses pure maple syrup twice - to sweeten the cream and to sweeten the walnuts.
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! :)
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.
Using maple sugar for the nuts instead of syrup makes an easier mixin.
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.
Amazing! A lot of work (for ice cream) but worth it!
This egg-free no-cook ice cream made with condensed milk, cream, maple flavoring, and chopped walnuts is a satisfying homemade treat.
My dad and I loved black walnut anything. Black walnuts taste very different than English walnuts so I created this one on his behalf. I like it best topped with caramel sauce or honey.