10 servings (serving size: about 2/3 cup)

If you have a candy thermometer, use it while making the buttercrunch; cook the sugar mixture to 250°. If not, just cook the sugar until it's golden, as the recipe directs. Chop the buttercrunch into coarse pieces with the food processor, or place it in a zip-top plastic bag and break it with a rolling pin. This recipe also earned our Test Kitchens' highest rating.

How to Make It

Step 1

To prepare ice cream, combine milk and half-and-half in a medium, heavy saucepan, and bring to a boil. Remove from heat.

Step 2

Combine maple syrup and egg yolks, stirring well with a whisk. Gradually add half of the hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat for 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Step 3

To prepare buttercrunch, line a baking sheet with foil; coat foil with cooking spray. Combine sugar, corn syrup, and 1 tablespoon water in a small saucepan over medium-high heat; bring to a boil, stirring occasionally until sugar dissolves. Cook about 8 minutes or until golden (do not stir). Remove from heat. Stir in walnuts, butter, and salt. Quickly spread buttercrunch in a thin layer on prepared baking sheet. Cool completely. Break buttercrunch into pieces. Place buttercrunch pieces in a food processor; pulse 4 times or until coarsely ground. Spoon ice cream into a freezer-safe container; stir in buttercrunch. Cover and freeze 1 hour or until firm.

Ratings & Reviews

hwestphal's Review

July 20, 2010
I thought this was probably one of my all time favorite ice creams. I used little over half of the amount of Maple Syrup called for (it was all I had), and thought it was still quite delicious! We made this as a group activity for my daughters playgroup and everyone loved it! It is certainly in my saved recipe folder!!

sallycat's Review

November 27, 2008
Delicious. Be careful to take your buttercrunch off the stove as soon as it starts to turn golden, though. Mine burned after just 6 minutes and I had to start over!