I swear, I love making ice cream from scratch. But I’ve been so busy lately (so much baking to do!) that no-churn is my go-to. If you love the flavor of maple, use Grade A dark robust (formerly Grade B) for a stronger flavor. You can even add ½ teaspoon of maple extract to boost the flavor. If you like it a bit lighter, go for Grade A amber rich. Just make sure you use pure maple syrup regardless!
Makes 2 quarts
- 14 ounces (397 grams) sweetened condensed milk
- 1 cup (300 grams) pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (480 grams) heavy cream
- 1 ½ cups (188 grams) chopped walnuts
- In a medium mixing bowl, whisk together the sweetened condensed milk, maple syrup, vanilla and salt. Set aside.
- In the bowl of an electric mixer fitted with a whisk attachment or with a hand mixer, whip the heavy cream on medium-high until the cream forms stiff peaks.
- Fold the maple syrup mixture into the whipped cream until almost combined and then fold in the walnuts.
- Pour the mixture into a freezer-safe container or in a loaf pan lined with plastic wrap. Cover and freeze for at least four hours or overnight. Ice cream can remain in the freezer for up to 2 months.