Recipes
Maple Walnut Ice Cream Recipe
Jan
This maple walnut ice cream has a rich, smooth base with a deep maple flavor and soft pieces of walnut throughout. The combination of cream, milk, and real maple syrup creates a naturally sweet ice cream, while the walnuts add gentle texture without overpowering the base. It churns into a creamy consistency in about 30 minutes and is best enjoyed slightly soft.
📋Recipe Summary
- Yield: About 5 cups
- Prep time: 5 minutes
- Churn time: About 30 minutes
- Difficulty: Easy
- Machine: Lello Musso 4080 or Lello Musso Pola 5030
🥛Ingredients
- 2 cups heavy cream
- 3/4 cup milk
- 1 1/4 cups Vermont Grade A maple syrup
- 3/4 cup walnut pieces
Tip: Use pure maple syrup, not pancake syrup, for a clean and balanced maple flavor.
🍦 Instructions
1. Prepare the machine
Switch on the cooling function of your Lello Musso machine a few minutes before adding the ingredients so the bowl is cold and ready.
2. Add the base ingredients
Pour the heavy cream, milk, and maple syrup directly into the bowl of the machine.
3. Add the walnuts
Add the walnut pieces to the mixture.
4. Freeze and churn
Let the machine churn and freeze the mixture for about 30 minutes. The ice cream is ready when it thickens, looks smooth, and gathers on the paddle.
5. Serve
Serve right away for a soft, creamy texture, or transfer to a container for firmer ice cream.
⭐ Tips for Best Results
- Lightly chop the walnuts so they distribute evenly through the ice cream.
- If you prefer a milder maple taste, you can slightly reduce the maple syrup and add a splash of milk.
- For smoother texture, keep walnut pieces small rather than large chunks.
- Avoid adding extra ingredients, as the maple syrup already provides enough sweetness and body.
❄️ Storage
Place the finished ice cream into a sealed container and smooth the surface before closing. Freeze for up to 1 week for the best flavor and texture.
When serving from frozen, allow the ice cream to rest at room temperature for a few minutes so it scoops more easily.