Comments on: Maple Walnut Ice Cream

By: Dee

Dee — Tue, 10 Aug 2010 05:04:32 +0000

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!

By: Tim

Tim — Sun, 21 Jun 2009 03:20:43 +0000

Yes! I really enjoy Chez Panisse Desserts, and the ice cream recipes are lovely. It is a really good source for delicious seasonal recipes.

By: Melissa

Melissa — Sat, 20 Jun 2009 23:51:10 +0000

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.

By: Tim

Tim — Fri, 24 Apr 2009 03:30:54 +0000

Maple Walnut Cream Cheese Ice Cream sounds really good.

By: RecipeOfTheWeek

RecipeOfTheWeek — Thu, 23 Apr 2009 14:58:23 +0000

I’ve become a huge fan of Maple Walnut Cream Cheese! I’m sure an ice cream version would be just as good!

By: Fen

Fen — Tue, 21 Apr 2009 02:54:14 +0000

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.

By: Tim

Tim — Wed, 01 Apr 2009 16:05:00 +0000

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.

Eileen: This makes about a quart of ice cream.

By: Eileen

Eileen — Wed, 01 Apr 2009 15:24:45 +0000

This sounds great, please advise on the amount of icecream the recipe will yield… icecream makers come in many sizes, mine is 1 quart. Thanks!

By: shelley

shelley — Wed, 25 Mar 2009 22:31:35 +0000

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…

By: Heather J

Heather J — Wed, 25 Mar 2009 20:46:42 +0000

I love maple desserts! This looks too good!!!!!!!

By: The Duo Dishes

The Duo Dishes — Mon, 23 Mar 2009 22:07:22 +0000

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.

By: tpick

tpick — Mon, 23 Mar 2009 17:55:37 +0000

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.

By: Tim

Tim — Mon, 23 Mar 2009 03:59:53 +0000

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.

By: unconfidentialcook.com

unconfidentialcook.com — Sat, 21 Mar 2009 21:19:58 +0000

Though I never make ice cream (have you ever had any of Dr. Bob’s chocolate flavors?), this looks like a good reason to start.

By: Kasey

Kasey — Sat, 21 Mar 2009 18:07:38 +0000

I am pretty obsessed with my ice cream maker, too! So far, the craziest flavor I’ve made is honey cardamom. This is a must try. Your photos are absolutely incredible, btw.

By: anya

anya — Sat, 21 Mar 2009 16:12:56 +0000

I love the photo of a single walnut – looks to me like a butterfly. :) And yes, I love the ice-cream! In fact, I’m sold on the idea of owning an ice-cream maker.

Have a lovely time in Montreal!

By: Phoo-D

Phoo-D — Sat, 21 Mar 2009 12:18:31 +0000

We make ice cream probably once every two weeks, and love our ice cream maker (and David Lebovitz). I’ve been meaning to try a Maple ice cream – this looks terrific.

By: Pink

Pink — Sat, 21 Mar 2009 05:49:54 +0000

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.

By: Whitney

Whitney — Sat, 21 Mar 2009 04:24:28 +0000

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.

By: Hayley

Hayley — Sat, 21 Mar 2009 02:32:33 +0000

I got an ice cream maker for Christmas, and have definately not used it enough. This is my Dad’s favorite flavor, so I will have to make it for him. Thanks for the recipe!