Maple Ice Cream
This delicious Maple Ice Cream is sweetened only with maple syrup. It is the perfect ice cream for serious maple syrup lovers!
Servings: quart
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.
Nutrition
Serving: 1quart | Calories: 2478kcal | Carbohydrates: 198g | Protein: 40g | Fat: 171g | Saturated Fat: 101g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 48g | Cholesterol: 1620mg | Sodium: 925mg | Potassium: 1578mg | Fiber: 1g | Sugar: 176g | Vitamin A: 7482IU | Vitamin C: 2mg | Calcium: 1103mg | Iron: 4mg
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