Maple Ice Cream
Indulge in the creamy, velvety decadence of homemade Maple Ice Cream, a dessert that perfectly balances rich, buttery flavors with the natural sweetness of pure maple syrup. Made from a luscious custard base of heavy cream, whole milk, and egg yolks, this recipe achieves its luxurious texture through careful tempering and churning. The addition of real maple syrup infuses each scoop with warm, earthy notes, while a touch of vanilla extract enhances its aromatic depth. Perfect for serving on its own, atop warm pies, or with a sprinkle of toasted nuts, this easy-to-follow recipe delivers the comforting essence of pure maple in every bite. Whether you're an ice cream enthusiast or simply seeking a new favorite, Maple Ice Cream is a must-try treat that brings the taste of cozy indulgence to your table.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Pure maple syrup
- 4 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat, stirring occasionally, until the mixture is just about to simmer. Do not let it boil.
In a separate bowl, whisk together the egg yolks until smooth.
Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. This prevents them from curdling.
Gradually pour the tempered egg mixture back into the saucepan while stirring constantly.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5–7 minutes. Do not let the mixture boil, as this can curdle the custard.
Remove the saucepan from heat and stir in the pure maple syrup and vanilla extract until fully combined.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits and ensure a silky smooth base.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and serve your creamy homemade maple ice cream on its own or with your favorite toppings.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 120.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 508 mg | 39% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
