• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 1/4 cups low-fat milk
  • 1/4 cup maple syrup
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 tsp cornstarch
  • 1 1/4 cups whipping cream
  • 1 cup chopped walnuts, lightly toasted


  1. Bring milk and maple syrup to just below a simmer in a saucepan. In a separate bowl, whisk the egg yolks, sugar and cornstarch.
  2. Gradually, add hot milk to egg mixture, whisking constantly until all milk has been added.
  3. Return mixture to pot and stir with a wooden spoon over medium-low heat for about 4 minutes until custard thickens and is able to coat the back of a spoon. Remove from heat and strain.
  4. Let mixture cool to room temperature and then stir in whipping cream. Chill custard completely.
  5. Pour chilled custard into ice-cream maker and freeze according to manufacturer's instructions. In the last few minutes, add walnuts and mix until blended. Scrape soft ice-cream into a container and freeze until firm, for about 4 hours.

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