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Maple Walnut
Grade A dark maple syrup carries the sweetness; toasted walnut Mix-In.
10 min prep · 24h freeze 4 pints easy
Maple syrup is ~67 % sugar with PAC ≈ 95 — we lean on it for most of the sweetness, then a touch of dextrose to keep it scoopable.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
13.2%
target 10–16%
Sugar
18.8%
target 14–20%
MSNF
10.2%
target 8–11%
Total solids
42.4%
target 36–42%
PAC279.3 / 220–280
POD (sweetness)
166
target 140–190
Total mass
504 g
target 473 g = pint
Why
- • Total solids 42.4% is above 42% — base will be gummy.
Fix it
- → Add 20 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk250 g
- Heavy Cream160 g
- Maple Syrup (Grade A dark)8 g
- Dextrose15 g
- Skim Milk Powder22 g
- Vanilla Bean Paste4 g
- Granulated Sugar45 g
Batch mass504 g
Method
- 1.Warm milk, cream, milk powder and dextrose until dissolved. Cool.
- 2.Stir in maple syrup and vanilla.
- 3.Pint, freeze 24 h.
- 4.Spin on Ice Cream. Mix-In 30 g toasted chopped walnuts.
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