Homemade Maple Walnut Ice Cream

INGREDIENTS:

2 cups heavy cream

1 cup whole milk

3/4 cup pure maple syrup (preferably Grade A)

1/2 cup granulated sugar

1/4 teaspoon salt

5 large egg yolks

1 teaspoon vanilla extract

1 cup toasted walnuts, roughly chopped

DIRECTIONS:

Step 1: Prepare the Ice Cream Base

In a medium saucepan, combine the heavy cream, whole milk, maple syrup, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove the saucepan from the heat and stir in the vanilla extract.

Step 2: Chill the Mixture

Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.

Step 3: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.

During the last few minutes of churning, add the chopped toasted walnuts.

Step 4: Freeze and Serve

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.

Scoop and serve the ice cream in bowls or cones, and enjoy the delicious combination of maple and walnuts.