Maple Ice Cream
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This delicious Maple Ice Cream is sweetened only with maple syrup. It is the perfect ice cream for serious maple syrup lovers!
Fall is here, bringing with it some of my favorite seasonal flavors! Typically, we think of pumpkin spice and apple cider, but one of my favorites is the often-overlooked maple. Sure, we enjoy maple syrup year-round, but I find the taste of maple syrup comforting at this time of year. Its caramel sweetness and amber tone are like being wrapped up in a blanket with your loved one or sitting in front of a warm fire.
I have a love affair with maple syrup. It just makes everything taste better and is not as refined as white or brown sugar. If you think that maple syrup is only for pancakes, make sure to check out my other maple recipes: Maple Pecan Puff Pastry and Maple Pecan Shortbread Cookies for some maple dessert ideas. What else can you use it for? How about Maple Ice Cream?
This rich and creamy homemade Maple Ice Cream is only sweetened with maple syrup. Maple is a rich natural sweetener for dessert and it gives this ice cream hints of caramel. It has a light maple flavor that also pairs well with so many desserts.
Use Pure Maple Syrup
Pure maple syrup is not the same as pancake syrup. Maple-flavored syrups or pancake syrups are a no-go for this recipe. They do not have the same robust maple flavor that pure syrup contains.
Ingredients You Need
- Heavy cream. Choose full-fat heavy cream instead of half and half.
- Whole milk. For the richest flavor, you want to use whole milk. That fat content is important to creating the perfect creamy base,
- Egg yolks. Add richness and stabilize the ice cream.
- Pure maple syrup. To sweeten and our main ingredient in this recipe.
- Xanthan gum. It is a stabilizer to enhance the texture and taste of ice cream by adding creaminess.
- Vanilla extract. To enhance the flavor.
Pairing Desserts with Maple Ice Cream
Maple Ice Cream tastes good as it is, but even better when paired with these desserts:
- Pancakes and waffles
- Apple pie
- Fruit crisp
- Fruit cobbler
- Pumpkin pie
- Pecan pie
More Maple Recipes
Ingredients
- 1 1/2 cups (360 ml) heavy cream
- 1 1/2 cups (360 ml) milk
- 6 egg yolks
- 3/4 cup (180 ml) maple syrup
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
Instructions
- In a medium saucepan, whisk together egg yolks, maple syrup, salt, and xanthan gum until well combined. Add heavy cream and milk. Whisk until well combined.
- Cook over low-medium heat and whisking constantly until the mixture begins to thicken, thick enough to coat the back of a spoon. Do not boil or the custard will be overcooked and curdle.
- Turn off the heat and stir in the vanilla extract.
- Pour through a strainer and press the cling film directly onto the custard to cover and prevent skin from forming. Cool completely the mixture before refrigerating it for at least 4 hours or up to overnight.
- Process the ice cream base in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer container. Freeze for at least 4 hours before serving.
