When I was a child growing up in southern New Hampshire, this was my absolute favorite flavor of ice cream. I have yet to find it anywhere as good as they make it in New England, but with this recipe I have hope!! Thank you!
What kind do you have? I am tempted to get the KitchenAid Attachment one but I am really trying to only spend money on groceries until I get a better grip on what my finances will look like for the rest of the year.
This looks amazing. We’re buying maple syrup tomorrow.
Whitney – A dedicated ice cream maker is not only cheaper, but makes MUCH better ice cream than the kitchen aid attachment. As much as I love my kitchen aid, it has too much power to make good, smooth ice cream.
Hi All: Thanks for the comments! I’m back. Montreal was great.
Whitney: I have to agree with Pink that buying a dedicated ice cream maker is the way to go. It takes up about the same amount of room as the attachment and costs less in many cases. I think you’ll love having it.
Kasey: Honey cardamon sounds so good.
Unconfidential: I haven’t tried Dr. Bob’s but just looked them up and they sound great.
Forget spending $60. I found a perfectly working ice cream maker at a yard sale for $3. They even let me plug it in to make sure it worked. I have since made many batches of ice cream and never had any problems from the machine.
OMG. How do you know about wet walnuts?! The female half of this Duo grew up in NJ, and everytime she went to Friendly’s for ice cream, she’d get butter pecan with wet walnuts!!!!!! This is really THE BEST THING WE’VE SEEN ALL DAY.
I have an ice cream maker and have not once made what I consider a successful batch… I feel it is in the time I allow it to process. I have a Cuisinart and, if I remember correctly, it says to process for 20-25 minutes and then put in freezer. By the time I take it out to eat, it is ROCK HARD. I mean, it tastes good… ! But the consistency is never what I expect to achieve. I can’t even make a proper scoop! Any suggestions for what I might be doing wrong? Look forward to the help…
Shelley: Generally speaking, homemade ice cream is firmer than store bought. Commercially produced ice cream often contain various ingredients which keep it perfectly scoop-able at all times. One way of solving this at home is to add some alcohol, it usually keeps ice creams softer. Or, you could do what I do and set the ice cream on the counter about 10 minutes before I intend to eat it.
Thanks Tim for a really good recipe! I made it last night for my family and it garnered thumbs and toes up all round. My Dad who has very discerning taste buds said it was the best he’d ever tasted. I cut down the maple syrup by half – the sweetness was perfect for us.
Shelley, if I may add, 20-25 minutes may be too short if your mixture is not well chilled. I chilled mine in the freezer for a few hours and then processed it until it fluffed up to double its volume. I believe that took 40 minutes. Also the higher the fat content in the cream, the softer the ice cream.
Do you own Chez Panisse Desserts? I actually just purchased it today and I am so excited to get it. It is supposed to have AMAZING ice cream recipes – seriously people RAVE about this book. It was out of print for a while but i purchased the hardcover version used on Amazon.
I have the Cuisinart ice-20 and my first batch was hard also Shelly, fat free every thing. So I tried again this time I used half & half and heavy cream to make Butter Pecan ice cream. It had no icy lumps like the first it was creamier and thicker. But I think what helped was the ice cream bags I got from Wegmans. I placed the ice cream in an airtight bowl and wraped it in an ice cream bag and place it in my overstuffed refrigerator freezer instead of my freezer. Hope this works for you!
I have been craving maple walnut ice cream (I miss being able to buy Perry’s in any store like I used to in Buffalo,NY), found this and decided to make it…..oh my word it is delicious. Thank you so much. Now if you can do a recipe for Buffalo Pastry Hearts my life will be complete.
Hi Linda, It will definitely not be the same without the eggs, and I wouldn’t necessarily recommend it. If you want to give it a try, I would serve it immediately after churning. Without the custard base the ice cream will freeze into a hard block that won’t be so charming.
Delicious! I made this without the eggs and just whisked in some guar gum before putting the cream/milk/syrup mixture into the ice cream maker. I don’t like the hassle of making a custard base and I’ve found just adding about 3/4 tsp. of guar gum keeps the ice cream softer and eliminates ice crystals.
Thanks for the recipe – it was a huge hit, and I like it even more with a sprinkling of fleur de sel (strange, maybe, but totally amazing!). I do admit that I had bad luck with the custard (2 fails) until I made the custard with all the milk and cream rather than just the milk.
I was not fancy about ice cream. But travel to Banff, Canada tested the walnut and maple ice cream, it’s the only ice cream I dream to make it. I tried the recipe and worked exactly like my expection. Thank you for your fabulous recipe.