Buy Now → Maple Ice Cream
A maple ice cream recipe made with cream, milk, walnuts, vanilla, and real maple syrup.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 20 minutes
- Total Time: 25 minutes (+ chilling and freezing time)
- Yield: 800 grams 1x
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
Ingredients
240 milliliters whipping cream (1 cup)
360 milliliters whole milk (1 1/2 cups)
100 grams granulated sugar (1/2 cup)
80 milliliters maple syrup (1/4 cup)
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/8 teaspoon kosher salt
1 teaspoon vodka or rum, optional, to prevent freezing
50 grams chopped walnuts (1/2 cup)
Instructions
In a large bowl, whisk together cream, milk, and sugar, whisking until sugar dissolves.
Whisk in maple syrup, vanilla extract, maple extract, vodka (if using) and kosher salt.
Cover bowl and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine. Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions.
Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add chopped walnuts in small amounts, allowing mixture to churn for a few minutes between each addition.
With a flexible rubber spatula, scoop maple ice cream into a freezer-safe container.
Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Find it online: https://bastecutfold.com/maple-walnut-ice-cream/