Maple Ice Cream
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.
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.