I am an ice-creamaholic. It’s my dessert/treat/guilty pleasure of choice. This isn’t new news. Anyhow, I used to have only one go-to book for THE. BEST. homemade ice cream: David Lebovitz’s The Perfect Scoop. Well, I now have TWO since I’ve added Jeni’s Splendid Ice Creams at Home to that very short (but wonderful) list!

You all know about my new found love of Jeni’s Splendid Ice Cream, right?

Well now you do. And today you are getting a recipe for…


…wait for it…


Maple Ice Cream with Salted Buttered Walnuts!

Ya, I could probably just leave it at that.

I mean, do I REALLY need to say anything more?

No, I really don’t.

Go. Make. This. Now.

 Happy Monday…

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Maple Ice Cream with Salted Buttered Walnuts

Yield: 1 quart

The boiled down pure maple syrup gives this ice cream a delightful caramel note... which when paired with the salted nuts is a killer combo!


For the Salted Butter Walnuts:
3/4 cups walnuts
1 tablespoon butter, melted
1/4 teaspoon salt

For the Maple Ice Cream:
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons (1 1/2 ounces) cream cheese, softened
1/2 teaspoon salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
1 1/2 cups pure maple syrup (Grade B or C)


For the Salted Butter Walnuts:
Preheat oven to 350ºF. Gently break apart the walnuts into bite sized pieces (leaving a few big pieces). Mix together with melted butter and salt, and spread into an even layer on a parchment paper lined baking sheet. Bake for 10-12 minutes, turning occasionally, until nuts are fragrant and beginning to turn golden in color. Remove from oven and allow to cool completely.

For the Maple Ice Cream:
In a small dish, whisk together 2 tablespoons of the milk and the cornstarch together and set aside. In a medium bowl, whisk together cream cheese and salt until smooth. Fill a third (Large) bowl with ice and water. In a glass measuring cup with a spout, mix together the cream and corn syrup.

Bring the Maple Syrup to a boil in a large saucepan over medium high heat. Once to a full boil, reduce heat to medium and continue simmering for 8 minutes, or until it has reduced by half and begins to darken around the edges. Remove from heat and whisk in the cream/corn syrup mixture, stirring constantly. Next add the remaining milk and place back on heating element. Bring to a rolling boil and allow it to boil for 4 minutes (it may look somewhat curdled due to the acidity in the maple syrup, but it'll come back together when it is frozen). Remove from heat and whisk in the cornstarch slurry. Bring the mixture back to a boil and allow it to thicken slightly (1-2 minutes).

Remove from heat and little by little, whisk the hot mixture into the cream cheese until smooth. Next, either pour the mixture into a gallon sized ziplock bag (or I like to use quart sized soup containers) and place into ice water to chill. This takes about 30 minutes (make sure to add ice as needed).

Freeze ice cream according to ice cream maker's instructions. Pour into freezer safe container (mixing in the buttered nuts as you go) and freeze until completely solid. Scoop & serve!