Maple Walnut Ice Cream

Step 1

Toast the walnuts to deepen their flavor and make them crisp. Spread 1 cup of raw walnut halves on a rimmed baking sheet and place in a 350°F oven for 8-10 minutes, stirring once halfway through. You'll know they're done when the kitchen smells deeply nutty and the walnuts turn a shade darker — be careful not to let them burn, or they'll taste bitter. Remove from the oven and let cool for 5 minutes, then coarsely chop them into roughly 1/4-inch pieces. Set aside.

Step 2

Combine 2 cups of heavy cream and 1 cup of whole milk in a medium saucepan and set it over medium heat. Warm the mixture just until you see wisps of steam rising and it reaches about 170°F on an instant-read thermometer — you want it hot but not boiling. This step is crucial: heating the milk kills any bacteria and helps create a silkier final texture.

Step 3

While the cream heats, place 5 large egg yolks in a medium bowl and add 0.75 cup of pure maple syrup and 0.25 teaspoon of sea salt. Whisk vigorously for about 2-3 minutes until the mixture becomes pale, thick, and ribbon-like — this is called the 'ribbon stage.' You should be able to lift the whisk and see the mixture fall in a thick, slow ribbon that takes a moment to dissolve back into the bowl. This whisking incorporates air and helps prevent the custard from curdling when you add the hot cream.

Step 4

Very slowly pour the hot cream mixture into the egg and maple mixture while whisking constantly. Add it in a thin stream (about the width of your pencil) and don't stop whisking — rushing this step will scramble the eggs, so take your time over the course of about a minute. The constant motion prevents the eggs from cooking and keeps everything silky smooth.

Step 5

Pour the entire custard mixture back into the saucepan and place it over medium-low heat. Cook while stirring constantly with a wooden spoon or rubber spatula, reaching into the corners of the pan. Watch the thermometer closely — you're looking for the custard to reach exactly 160°F, which will take about 5-8 minutes. The custard should coat the back of the spoon in a layer thick enough that when you run your finger across it, a trail remains.

Step 6

Remove the pan from heat and immediately stir in 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract. The residual heat will melt the butter completely. Set the pan aside to cool for 5 minutes, then pour the custard through a fine-mesh strainer into a clean bowl to catch any small bits of cooked egg — this gives you a perfectly silky texture.

Step 7

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 4 hours, or until completely chilled — the colder it is when it goes into the ice cream maker, the faster it will freeze and the smoother the final texture will be.

Step 8

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions — most machines take 20-25 minutes. The mixture should go from liquid to soft-serve consistency with a pale, creamy appearance. During the last minute of churning, add the chopped toasted walnuts so they're evenly distributed without being broken down.

Step 9

Transfer the soft-serve ice cream to a freezer-safe container and smooth the top with an offset spatula or the back of a spoon. Cover with plastic wrap pressed directly onto the surface, then place the lid on top. Freeze for at least 4 hours, or ideally overnight — this gives it time to firm up to a perfect scoopable consistency. It will keep in the freezer for up to 2 weeks.

Step 10

When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 2-3 minutes — this softens it just enough to scoop easily without melting. Use a hot ice cream scoop (run it under hot water and wipe dry between scoops) and pile into bowls or sugar cones. The walnut pieces should be visible throughout, with a rich maple flavor in every spoonful.