Description
Delicious maple walnut ice cream, made with real maple syrup. Best served between two golden brown waffles for a tasty ice cream sandwich treat.
Ingredients
1 cup heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup real maple syrup
1 tsp vanilla extract
1 tablespoon maple flavoring
Pinch salt
Capful vodka (or rum (to prevent freezing)
1/2 cup chopped walnuts
Instructions
In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
Stir in maple syrup, vanilla extract, maple extract, vodka (if using) and salt.
Chill mixture in the refrigerator for at least two hours, or overnight.
Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
Churn until thickened, about 15 minutes.
With ice cream maker still churning, add chopped walnuts a tablespoon at a time, allowing mixture to churn for a few minutes between each addition.
Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Notes
Be sure to use real maple syrup for this recipe (not “pancake” syrup). If you don’t have the real thing handy, or find that it’s too expensive, agave nectar can be used as a substitute.
Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size.
These pint containers are perfect for storing or gifting homemade ice cream!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert