Maple Ice Cream Recipe
This maple ice cream recipe is deliciously sweet with hints of toffee and caramel. Fresh cream provides a smooth texture, while egg yolks add mouth-watering richness. It’s an ice cream that’s perfect on its own or scooped onto an apple pie.
Ingredients
- Thickened cream: liquid cream that’s often used for whipping.
- Full cream milk: milk with plenty of fat content is ideal for ice cream.
- Maple syrup: 100% pure Canadian maple syrup is best.
- Salt: use kosher salt or similar quality products, not table salt.
- Sugar: caster or granulated sugar are your best choices.
- Egg yolks: helpful in stabilising the ice cream.
Instructions
- Add cream, milk, maple syrup, and salt to a saucepan over a medium-high temperature. Stir occasionally with a wooden spoon until simmering, then set aside.
- Whisk egg yolks and sugar until pale. Slowly pour one cup of heated milk into the yolks while quickly whisking.
- Pour the yolks back into the saucepan containing the milk and mix until combined.
- Continue heating the custard base for around five minutes until it thickens. It will coat the back of a spoon when ready. Don’t allow the custard to boil.
- Pour the ice cream base through a strainer into an airtight container and place it in the fridge. Chill for at least three hours, but preferably overnight.
- Tip the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer to a freezer-safe container and freeze for at least three hours or until it reaches the required hardness.
Are you feeling adventurous? Try this maple bacon ice cream recipe.
Tips for better maple ice cream
- Shallow containers are best for freezing the ice cream. Increased surface area means it freezes quicker, making better ice cream.
- If the ice cream base starts to bubble as it cooks, remove it from the heat to avoid cooking the eggs.
- Avoid rushing the ice cream-making process. If you have the time, it’s better to chill the mixture overnight before churning.
- The yolks can quickly scramble, so keep a close eye on the temperature and keep stirring.
How to make this recipe without an ice cream maker
An ice cream maker makes life easier and produces better ice cream. If you don’t have one, use this no-churn method:
- Complete the recipe’s first five steps, then pour the mixture into a suitable freezer-safe container. Transfer to the freezer.
- After half an hour, remove the ice cream and beat until nice and smooth, then continue freezing.
- Repeat the whipping step every 30 minutes until it is too thick to mix. Freeze until hardened.
Tip: Work quickly when the ice cream is out of the freezer. If it starts to melt, then you’ll get an icy textured dessert.
Other recipes you might like:
Coffee ice cream recipe
5 spice ice cream
Ingredients
- 1¼ cups thickened cream
- 1 cup full cream milk
- ¾ cup maple syrup
- 1 pinch salt
- ¾ cup sugar
- 4 egg yolks
Instructions
- Add cream, milk, maple syrup, and salt to a saucepan over a medium-high temperature. Stir occasionally with a wooden spoon until simmering, then set aside.
- Whisk egg yolks and sugar until pale. Slowly pour one cup of heated milk into the yolks while quickly whisking.
- Pour the yolks back into the saucepan containing the milk and mix until combined.
- Continue heating the custard base for around five minutes until it thickens. It will coat the back of a spoon when ready. Don't allow the custard to boil.
- Pour the ice cream base through a strainer into an airtight container and place it in the fridge. Chill for at least three hours, but preferably overnight.
- Tip the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer to a freezer-safe container and freeze for at least three hours or until it reaches the required hardness.
