Maple Ice Cream Recipe
By
Kate Ramos
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Maple syrup makes pancakes and waffles sweeter, but turn it into ice cream and it’s the perfect mate for a pear tart, apple galette, or pumpkin pie.
What to buy: Grade B maple syrup is preferred for this dessert, because of its dark amber color and hearty flavor. Grade A will do in a pinch, but its lighter color and more mellow flavor should be saved for drizzling on breakfast dishes.
Game plan: For a creamier, more dense texture, spin the ice cream base for a little less time than instructed.
This recipe was featured as part of our Thanksgiving for Six menu.
INGREDIENTS
- 2/3 cup Grade B maple syrup
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 4 large egg yolks
- 1/4 teaspoon fine salt
INSTRUCTIONS
- Prepare an ice water bath by filling a large bowl halfway with ice and water. Heat the maple syrup in a small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside.
- Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes. Meanwhile, whisk the yolks in a medium heatproof bowl until light in color and thickened slightly, about 2 minutes.
- Once the milk mixture is simmering, remove from heat and pour about 1/2 cup into the yolks, whisking constantly. Return the yolk mixture to the saucepan with the remaining milk mixture and place over medium-low heat. Cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 3 minutes. (When you run your finger through the custard, a line should hold and not run back into itself.)
- Remove the custard from heat and stir in the maple syrup reduction and salt. Pour the custard through a fine-mesh strainer into a large heatproof bowl and place over the ice bath until chilled, about 40 minutes. Cover and refrigerate overnight.
- Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturer’s instructions.
We made this to go with the pecan pie I made at Thanksgiving. It was superb. Everyone loved it - definitely worth every delicious calorie.
My scout troop made ice cream using a pair of zip close bags. You put the ice cream mixture in a quart sized bag and seal it. Then put that bag into a gallon sized one and add crushed ice and salt to it. Seal that bag and then you just shake, toss (gently so that you don't break any of the seals), and turn over until you feel that the mixture is freezing to your liking. Remove the smaller bag and rinse well before opening. Pour into a bowl and freeze at least 1 hour to develop flavor.
This was fantastic! My little nephew said, "Is this syrup ice cream?!? I want this for Christmas - you don't have to buy anything just make me this!!" Cute.
I used Grade A syrup because that's all I could find. I did add 1tsp maple extract to the syrup reduction and that gave it the flavor boost it needed.
This recipe was okay. Wish I would have put more pears on top to help balance the flatness of the filling. I couldn't find any maple ice cream, so I served it with butter pecan ice cream.
Just made this and it was absolutely delicious! I added some chopped pecans too.
Strangely, I couldn't find a good tutorial, but here goes from memory:
1 Big bucket
1 smaller bucket that's metal
Rocksalt
ice
Put ice and salt into the big bucket and them seat the metal pail in the ice bath. Put your ingredients into the pail and stir every few minutes until the entire mixture is uniformly ice-creamed.
Over stirring will inhibit the freezing
Under stirring will lead to ice crystals being too large.
Why in the world would you think you could make ice cream without an ice cream maker? That's not too bright.
$50 not expensive? Are you joking?
Thanks for your directions. I'll give it a try--think the kiddo will love 'checking' on it.
An ice cream maker doesn't have to be expensive. Mine cost $50. But if you don't have one, put the mixture in a bowl in the freezer. Take it out in an hour or so and whisk it. Do that a couple more times, Then put it in a covered container.
Man!
I got all the way to the end, imagining every step, and then came the part about an ice cream maker. I hate when that happens!
Can anyone suggest a hack for normal people?
Actually, our circumstances here (for now) are a bit less than the normal freezer/fridge in the states. We have a refrigerator with a freezer section. It frosts up, so I know it gets cold in there, but I have not tried to use it for much other than keeping frozen fish for a day or two.
Would it work to freeze the ice cream in there, if we gave it more time?
Man!
I got all the way to the end, imagining every step, and then came the part about an ice cream maker. I hate when that happens!
Can anyone suggest a hack for normal people?
Actually, our circumstances here (for now) are a bit less than the normal freezer/fridge in the states. We have a refrigerator with a freezer section. It frosts up, so I know it gets cold in there, but I have not tried to use it for much other than keeping frozen fish for a day or two.
Would it work to freeze the ice cream in there, if we gave it more time?