Maple Walnut Ice Cream

🍨 Ingredients (serves ~4)

• 2 cups heavy cream
  (or coconut cream for dairy-free)

• 1 cup whole milk
  (or plant milk)

• ¾ cup pure maple syrup

• 1 tsp vanilla extract

• Pinch of salt

• ¾ cup walnuts, roughly chopped

• 1 tbsp vegan butter or regular butter (for toasting walnuts)

🍳 Instructions

1. Toast the walnuts
   Heat butter in a small pan. Add walnuts and toast until lightly golden and fragrant. Set aside to cool.

2. Mix the base
   In a bowl, whisk cream, milk, maple syrup, vanilla, and salt until well combined.

3. Chill
   Refrigerate the mixture for at least 2 hours (very important for creamy texture).

4. Churn
   Pour into an ice-cream maker and churn according to manufacturer instructions.

5. Add walnuts
   In the last 2 minutes of churning, add toasted walnuts.

6. Freeze
   Transfer to a container and freeze 2–4 hours until firm.

✨ No-Churn Option

• Whip 2 cups cream until soft peaks

• Gently fold in ¾ cup maple syrup, vanilla, salt, and walnuts

• Freeze 5–6 hours