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Maple Ice Cream

Helen T. Patterson
Indulge in the rich, creamy goodness of homemade maple ice cream, a delightful frozen treat infused with the deep caramelized sweetness of pure maple syrup.
This ice cream boasts a smooth texture, a luscious custard base, and a warm, comforting flavor that pairs beautifully with a variety of desserts or can be enjoyed on its own.
Perfect for fall, winter, or any time you crave a naturally sweet and creamy dessert.
Nutrition Facts (Per Serving)
Calories: 230, Total Fat: 14g, Saturated Fat: 8g, Cholesterol: 105mg, Sodium: 40mg, Total Carbohydrates: 22g, Sugars: 20g, Protein: 4g, Calcium: ~10% DV, Iron: ~2% DV, Vitamin A: ~15% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Canadian
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 medium saucepan
  • (1) Whisk
  • 2 Mixing Bowls
  • (1) Heatproof spatula or wooden spoon
  • (1) Fine-mesh strainer (optional, for extra smoothness)
  • 1 Ice Cream Maker
  • 1 airtight container (for freezing)

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup pure maple syrup
  • 4 large egg yolks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions
 

Step 1: Heat the Dairy

  • In a medium saucepan, combine the heavy cream and whole milk over medium heat.
    Stir occasionally until the mixture is steaming but not boiling. Remove from heat.
  • Step 2: Whisk the Egg Yolks and Sugar
  • In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Step 3: Temper the Eggs

  • Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
    Gradually add the rest of the warm milk while whisking.
  • Step 4: Cook the Custard
  • Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or spatula.
    The custard is ready when it thickens slightly and coats the back of the spoon (about 170-175°F on a thermometer). Do not let it boil.

Step 5: Add Maple Syrup and Vanilla

  • Remove from heat and stir in the maple syrup, vanilla extract, and salt.
    Strain through a fine-mesh sieve (optional) for an extra smooth texture.
  • Step 6: Chill the Custard
  • Transfer the mixture to a clean bowl and let it cool to room temperature.
    Cover and refrigerate for at least 4 hours or overnight.

Step 7: Churn the Ice Cream

  • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
    The ice cream should reach a soft-serve consistency.

Step 8: Freeze Until Firm

  • Transfer the churned ice cream to an airtight container, press plastic wrap against the surface, and freeze for at least 4 hours, or until firm.

Step 9: Serve & Enjoy!

  • Scoop and enjoy your homemade maple ice cream as is or serve with toasted nuts, caramel drizzle, or a warm dessert like apple pie.

Notes

  • Choosing Maple Syrup: Use Grade A Dark or Grade B pure maple syrup for the best, most intense maple flavor.
  • Egg-Free Version: Replace egg yolks with 2 tablespoons cornstarch and whisk it into the milk before heating.
  • No Ice Cream Maker? Pour the custard into a shallow dish, freeze, and stir vigorously every 30 minutes for 3 hours to break up ice crystals.
  • Add-Ins: Stir in chopped pecans, walnuts, or crushed cookies during the last few minutes of churning for extra texture.
Keyword Maple Ice Cream