Maple Walnut Ice Cream with Sea Salt

Why You’ll Love This Recipe

• Deep maple flavor from real Grade A dark syrup—no extracts needed.
• Silky, custard-style texture that scoops beautifully.
• Toasty walnuts add crunch and warmth; a pinch of flaky salt makes the maple sing.
• Perfect on its own or melting over warm apple crisp or pie.

Grocery List

• Produce: None
• Dairy: Heavy cream, whole milk, unsalted butter (for nuts)
• Pantry: Pure maple syrup (Grade A, dark/robust), walnuts, vanilla extract, fine sea salt, flaky sea salt, optional bourbon or dark rum

Full Ingredients

For the Maple Custard Base

• 2 cups heavy cream (480 ml)
• 1 cup whole milk (240 ml)
• 3/4 cup pure maple syrup, Grade A dark/robust (180 ml)
• 6 large egg yolks
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• Optional: 1 tbsp bourbon or dark rum (helps softness and complements maple)

For the Toasted Walnut Mix-In

• 1 cup walnut halves, roughly chopped (about 110 g)
• 1 tsp unsalted butter or neutral oil
• Pinch of fine sea salt

To Serve

• Flaky sea salt, to finish
• Optional: Warm apple crisp or apple pie for serving

Step-by-Step Instructions

Step 1: Toast the walnuts

Preheat the oven to 350°F (175°C). Spread the chopped walnuts on a small baking sheet. Bake for 8–10 minutes, stirring once, until fragrant and a shade darker. Immediately toss the hot nuts with the butter (or oil) and a pinch of fine sea salt so the seasoning sticks. Cool completely until crisp, about 15 minutes, then set aside.

Step 2: Warm the dairy with maple

In a medium, heavy-bottomed saucepan, combine the heavy cream, whole milk, maple syrup, and fine sea salt. Set over medium heat and warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges (about 5–7 minutes). Do not boil. Remove from heat.

Step 3: Temper the egg yolks

In a medium bowl, whisk the egg yolks until smooth, 20–30 seconds. While whisking constantly, slowly ladle in about 1 cup of the hot dairy to temper the yolks. Return the tempered yolk mixture to the saucepan, whisking as you pour.

Step 4: Cook the custard

Return the pan to medium-low heat. Cook, stirring constantly with a heatproof spatula, scraping the bottom and corners, until the custard thickens slightly and reaches 170–175°F (77–80°C), 6–10 minutes. It should coat the back of a spoon; when you run a finger through, the line should hold. Do not let it boil.

Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure silkiness. Stir in the vanilla and, if using, the bourbon.

Step 5: Rapid-cool and chill

Set the bowl of custard over an ice bath, stirring occasionally until the mixture cools to room temperature, about 20 minutes. Cover and refrigerate until very cold, at least 4 hours and up to 24 hours. This aging step improves texture and flavor.

Step 6: Churn

Stir the chilled base. Pour into your pre-chilled ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically 18–25 minutes.

Step 7: Fold in walnuts and harden

In the last minute of churning, sprinkle in the cooled toasted walnuts so they distribute evenly without sinking. Transfer the ice cream to a freezer-safe container. Press a piece of parchment directly on the surface, cover, and freeze until scoopable-firm, at least 4 hours (6–24 hours for a firmer set).

Step 8: Serve

Let the container sit at room temperature for 5 minutes for easier scooping. Scoop into bowls, finish with a few flakes of sea salt, and, if you like, a light thread of maple syrup. This ice cream shines on warm apple crisp or pie—the heat releases the maple aroma and softens the creamy custard.

Pro Tips

• Choose Grade A dark/robust maple syrup for the deepest maple flavor.
• Stir constantly and cook low and slow; overheating can scramble yolks. A thermometer removes guesswork.
• Age the base 4–24 hours in the fridge—the texture gets noticeably silkier.
• Add nuts at the very end of churning so they don’t get soggy or sink.
• A tablespoon of bourbon or dark rum lowers the freezing point, keeping scoops supple.

Variations

• Maple-Bourbon Pecan: Swap walnuts for toasted pecans and use 2 tbsp bourbon. Add a whisper of orange zest for brightness.
• No-Churn Option: Whisk 2 cups cold heavy cream to soft peaks. In another bowl, stir 1 can (14 oz/397 g) sweetened condensed milk with 1/2 cup maple syrup, 1 tsp vanilla, and 1/4 tsp fine salt. Fold cream into the maple mixture, fold in the cooled nuts, and freeze 6–8 hours.
• Brown-Butter Walnuts: Brown 1 tbsp butter until nutty; toss with 1 cup walnuts and a pinch of salt, cool completely, then fold in.

Storage & Make-Ahead

Store ice cream tightly covered in the coldest part of your freezer for up to 2 weeks. For best texture, let it sit at room temperature 5–10 minutes before scooping. Toast walnuts up to 3 days ahead and keep airtight at room temperature. The custard base can be prepared and chilled up to 24 hours before churning.

Nutrition (per serving)

Approximate for 1/2 cup: 340 calories; 26 g fat (13 g saturated); 22 g carbs; 19 g sugars; 5 g protein; 85 mg sodium. Values will vary with brand and mix-in amounts.