Maple Ice Cream

Maple Ice Cream
  • PREP TIME
    5 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    2 hrs 50 mins
  • SERVING
    16 People
  • VIEWS
    9

Indulge in the rustic charm of this Maple Ice Cream, a symphony of creamy textures and the distinctive sweetness of pure maple. It's a delightful homage to simpler times, perfect on its own or elevated with your favorite toppings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    140 mg
  • Protein
    3 g
  • Saturated Fat
    8 g
  • Sodium
    40 mg
  • Sugar
    12 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a medium bowl, vigorously whisk together 1/2 cup of the maple syrup and the egg yolks until the mixture is pale and slightly thickened. Set aside. (Prep time: 5 minutes)

02

Step

In a medium saucepan, combine the remaining 1/2 cup of maple syrup, half-and-half, heavy cream, and salt. Heat over medium heat, stirring frequently to prevent scorching, until the mixture just begins to simmer around the edges. Reduce the heat to low. (Cook time: 8-10 minutes)

03

Step

Temper the egg yolks: Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly and rapidly to prevent the eggs from curdling. Repeat with another 1/2 cup of the hot cream mixture. (Prep time: 2 minutes)

04

Step

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly with a heatproof spatula, scraping the bottom and sides of the pan, until the custard thickens enough to coat the back of the spatula. This should take about 1-3 minutes. Be careful not to overcook it; the custard should be smooth and velvety. (Cook time: 1-3 minutes)

05

Step

Prepare an ice bath: Fill a large bowl with ice and cold water. Set a smaller bowl inside the ice bath; this is where you'll strain the custard. (Prep time: 2 minutes)

06

Step

Strain the custard through a fine-mesh sieve set over the bowl in the ice bath. This will remove any cooked egg bits and ensure a smooth final texture. Whisk in the vanilla extract. Stir occasionally to help the custard cool evenly. Continue until the custard is cooled to room temperature. (Cooling time: 20-30 minutes)

07

Step

Remove the bowl from the ice bath, cover it tightly with plastic wrap (press the plastic wrap directly onto the surface of the custard to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the custard to fully chill. (Chill time: 4+ hours)

08

Step

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. (Churn time: Varies by ice cream maker)

09

Step

Serve immediately for a soft and creamy treat, or transfer to an airtight container and freeze for a firmer consistency. If freezing, allow the ice cream to soften slightly before serving for the best texture. (Freezing time: 2+ hours)

For an even richer flavor, consider using Grade B maple syrup, which has a more intense maple taste.
Be very careful not to overcook the custard, as it will curdle. If you see any signs of curdling, immediately remove the pan from the heat and whisk vigorously.
If you don't have an ice cream maker, you can still make this ice cream! Pour the chilled custard into a freezer-safe container and freeze for 30 minutes. Remove from the freezer and whisk vigorously to break up any ice crystals. Repeat every 30 minutes for 2-3 hours, or until the ice cream is frozen but still scoopable. This method will result in a slightly icier texture, but it's still delicious!
Consider adding a tablespoon of bourbon for a boozy kick!

Cara Skiles

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (9)
  • Katarina Rath

    Amazing maple flavor!

  • Rosalyn Price

    So yummy!

  • Jaclyn Lindgren

    I tried this recipe with Grade B maple syrup and it was incredible! Definitely worth the extra cost.

  • Jeromy Lind

    The ice cream was a little too sweet for my taste. Next time, I'll try reducing the amount of maple syrup.

  • Micheal Jacobson

    My custard curdled a little bit, but I strained it and it still turned out great! I'll be more careful next time.

  • Larissa Hickle

    This is the best ice cream I've ever made! The texture is so creamy and smooth.

  • Jensen Collins

    This recipe is amazing! The maple flavor is so rich and authentic. It's become a family favorite.

  • Oswald Vonrueden

    Super easy and delicious! My kids loved it

  • Christy Doyle

    I don't have an ice cream maker, but the no-churn method worked perfectly! It required a little extra effort, but the result was worth it.

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