Welcome to the sweet and creamy world of maple syrup ice cream! This delightful frozen treat combines the richness of ice cream with the natural sweetness of pure maple syrup, creating a luscious dessert that will make your taste buds dance with joy. The velvety texture and distinct maple flavor of this ice cream will leave you craving for more. Whether you’re a fan of classic ice cream flavors or simply looking to indulge in something unique, this recipe is sure to satisfy your sweet tooth. So, gather your ingredients, get ready to churn, and let’s dive into the delightful process of making homemade maple syrup ice cream that will have everyone begging for seconds.
Maple syrup ice cream
Ingredients
- 2 Cup heavy cream
- 1 Cup whole milk
- 3/3 Cup pure maple syrup
- 4 large egg yolks
- 1/4 Tsp salt
- 1 Tsp vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it begins to simmer. Remove the pan from the heat.
- In a separate bowl, whisk together the maple syrup, egg yolks, and salt until well combined.
- Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This will temper the eggs and prevent them from curdling. Gradually pour the tempered egg mixture back into the saucepan, whisking constantly.
- Place the saucepan back on the stove over medium heat. Cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5 minutes. Do not let the mixture come to a boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool for about 15 minutes at room temperature, stirring occasionally.
- Once the mixture has cooled, transfer it to an airtight container or a bowl covered with plastic wrap. Refrigerate for at least 4 hours or overnight to chill thoroughly.
- After the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Transfer the churned ice cream into a lidded container and freeze for at least 4 hours, or until firm.
- Serve the maple syrup ice cream in bowls or cones and enjoy!
Notes
Note: If you prefer a stronger maple flavor, you can use 1 cup of maple syrup instead of 3/4 cup. Additionally, if you don’t have an ice cream maker, you can pour the mixture into a shallow container, place it in the freezer, and stir every 30 minutes until it reaches the desired consistency.
