Maple Ice Cream is a creamy and delightful treat that showcases the rich flavor of maple syrup. Perfect for any time of year, this homemade ice cream is easy to make and irresistibly delicious.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup pure maple syrup
- 5 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
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Heat the Cream and Milk:
- In a medium saucepan, combine the heavy cream, milk, and salt. Heat over medium heat until just beginning to simmer. Do not let it boil.
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Mix Egg Yolks and Maple Syrup:
- In a separate bowl, whisk the egg yolks and maple syrup together until well combined and slightly thickened.
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Temper the Eggs:
- Slowly pour about 1/2 cup of the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
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Cook the Custard:
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
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Strain and Chill:
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the vanilla extract. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
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Churn the Ice Cream:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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Freeze:
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
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Serve:
- Scoop and enjoy your homemade Maple Ice Cream!
For more delicious recipes featuring maple syrup, visit the Maple Syrup From Canada Blog.