As promised, here’s a recipe for maple ice cream.
Adapted from Modern Maple (Northern Plate), this recipe uses maple syrup in place of regular sugar. It’s not particularly sweet and the maple flavor is so subtle that you may want to add a drop or two of your favorite maple flavoring. Or maybe not. It depends on how much you like maple.
Next time I make it I might swirl caramel sauce or peanut butter through it.
Maple Ice Cream
- 3 large egg yolks
- 1 large egg
- 3/4 cup maple syrup
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Whisk the egg yolks in a mixing bowl — preferably one with a spout if you have one. Whisk in the egg, then whisk in the maple syrup.
- Set a sieve or mesh colander over a second mixing bowl and set aside.
- In a heavy bottomed saucepan, combine the cream and milk. Heat over medium until mixture just starts to simmer around the edges. Carefully whisk about 1 1/2 cups of the hot milk mixture into the egg mixture, then pour the egg mixture into the saucepan, whisking constantly.
- Insert a thermometer into the saucepan and continue whisking until mixture thickens somewhat and hits 175 degrees F.
- Remove from heat and pour the hot custard through the sieve or strainer into the bowl. Let cool for about 25 minutes at room temperature, then transfer to the refrigerator and chill for 6 hours or until thick and cold.
- Freeze mixture in an ice cream maker using the manufacturer’s directions.