No Churn Maple Walnut Ice cream
This ice cream is the perfect combination of the sweet flavor of maple with the toasty earthy flavor of walnuts. It is so creamy and not overly sweet. This is a no churn recipe so you do not need an ice cream machine just a whisk (preferably electric). This flavour is inspired by Canada & my love for maple syrup. I am a huge fan of chocolate ice cream & this is one of my favorite non-chocolate ice cream flavors.
This is so easy to make and super quick. Just 20 mins and then let your freezer do all the work!
Happy Baking!
Servings: 2 quarts
Active Time: 20 mins
Freezing Time: 6-10 hours
Ingredients:
2 cups heavy cream
1/2 cup evaporated milk
2/3 cup maple syrup
1/2 cup toasted chopped walnuts
Chopped maple candies or other nuts (Optional)
Directions:
In a bowl, whisk the heavy cream till it forms firm peaks.
When it reaches the firm peak stage, reduce the speed and add the evaporated milk and maple syrup.
Fold in the nuts and candies you wish to use.
Transfer it to your desired bowl. I used a 9*6 serving bowl.
Cover with foil and let it freeze till it sets. Minimum 6 hours. I froze mine for 14 hours.
Serve as you wish. Drizzle maple syrup to enhance the flavor.
Notes/Tips:
I used evaporated milk because it has less water content so it is less icy.
You can replace evaporated milk with condensed milk. I would recommend reducing the maple syrup to 1/2 cup because condensed milk is much sweeter than evaporated milk.
Be sure to whip the heavy cream to firm peaks as that provides the stability to the ice cream.
Toast the nuts you use. If you use maple candies be sure to break them up.
Use grade B maple syrup if possible to get a rich maple flavor.
If you do not have maple syrup you can use honey or agave.
If you like it a little sweet, add 2 tbsp of sugar when whipping the heavy cream
