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Sweetened only with maple syrup, this amazingly delicious Maple Ice Cream is the perfect way to a fruit crisp, apple by or just by itself.
Why You’ll Love This Recipe!
- If you have a thing for maple, like I do, you are going to love this maple homemade ice cream.
- Ice Cream and maple syrup were just meant to go together. The key is to use a good quality, real maple syrup, none of that pancake syrup stuff!
When you go to the store to buy your maple syrup you may discover there are two different types – Grade A and Grade B.
What Kind of Maple Syrup Should I Use?
- Grade A is the most popular, with a light maple flavor and a relatively thin consistency. It’s a good choice for pancakes, and can make a great topping for desserts and other foods. The Grade A is usually made from the maple sap collected at the beginning of the mapling season.
- Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, tending towards the consistency of pancake syrup rather than the runnier Grade A. Grade B is often recommended for baking because its stronger flavor comes through more readily, but it can be a better choice for pancakes or waffles than Grade A if you, are a fan of the flavor of maple in general. The two are interchangeable as far as what will work in what.
For the ice cream I used Grade B because I wanted a nice strong maple flavor.
Ingredients Needed
- Maple syrup Grade B or darkest available
- Eggs
- Whole milk
- Salt
- Heavy cream
How to Temper Eggs
This recipe uses raw eggs so you have to temper, or cook the eggs to prevent salmonella. It is a little more time consuming but not hard.
- Mix together the maple syrup and the egg yolks.
- Heat your milk and salt over a medium-high heat in a medium saucepan and bring to just to a boil and remove from heat.
- Whisking constantly pour 1/2 C of the hot milk into the egg yolk mixture. This is called tempering your eggs.
- Don’t add all the hot milk at once or it will cook the eggs.
- Pour the warmed egg mixture back into the large saucepan with the rest of the milk.
- Stir in the cream.
- Cook over low heat, stirring constantly so it doesn’t burn until the mixture is thick enough to coat your spoon.
- Pour the mixture through a mesh sieve to remove any lumps.
- Let the custard mixture cool for about 20 minutes and then cover with plastic wrap and put in refrigerator overnight or until fully chilled.
- Churn ice cream in ice cream maker according to manufacturer’s instructions.
- After it is done, and I have taken a few bites I like to put it back in the freezer to “ripen” or harden up a bit in an insulated ice cream container.
This ice cream is so good! For a little extra maple flavor drizzle the top with some more syrup.
Why Do I Have to Temper the eggs?
This recipe uses raw eggs so you have to temper, or slightly cook the eggs to prevent salmonella. It is a little more time consuming but not hard.
Pair This with:
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
I use a Cuisinart 2 qt. ice cream maker. After processing the ice cream, I then transfer it into this insulated ice cream container to let the ice cream harden up.
I recently upgraded to the Breville Ice Cream Compressor, it is spendy but amazing!
You can add pecans, walnuts or your favorite nut to the ice cream after it is done processing and before you add it into the insulated ice cream container. Adding walnuts makes a delicious maple walnut ice cream.
Try these other delicious maple recipes:
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Maple Ice Cream
Ingredients
- 1 cup maple syrup Grade B or darkest available
- 4 egg yolks
- 2 1/2 cups whole milk
- 1/4 tsp salt
- 1/2 cup heavy whipping cream
Instructions
- In a medium heat proof bowl mix together the maple syrup and egg yolks until light in color.
- Heat the milk and salt in a pan over medium heat.
- Bring to a boil and then remove from heat.
- Whisk constantly as you pour 1/2 c of the hot milk into the egg yolk mixture.
- Pour the warmed egg mixture back into the saucepan with the rest of the milk.
- Add the cream.
- Cook over low heat, stirring constantly until the mixture is thick enough to coat the spoon.
- Remove from heat.
- Pour mixture through a fine mesh sieve over a container.
- Let cool for 20 minutes then cover with plastic wrap and refrigerate overnight.
- Process in ice cream maker according to manufacturer's directions.
- After processing place in a freezer container and put in freezer to allow ice cream to firm up and ripen.
Tips & Notes:
Why Do I Have to Temper the eggs?
This recipe uses raw eggs so you have to temper, or slightly cook the eggs to prevent salmonella. It is a little more time consuming but not hard.Recommended Products
Nutrition Facts:
Cresta Woodruff says
Oh my goodness! I am so happy to find this recipe! I have been craving maple nut ice cream for the past couple of months, but can’t find any that doesn’t contain caramel color (which gives me horrible headaches!), and all of the recipes call for maple flavoring, and all of that contains caramel color as well. This is such an exciting day for me! =)
Leigh Anne says
I hope you enjoy it as much as I did – I can’t wait to make it again. Think I will serve it with my Thanksgiving pie!
Sarah {20 State} says
Wow, made this today…..awesome. My thighs hate me but the.best.icecream.ever!
Leigh Anne says
It is a good one. I ate almost the whole thing myself!! Glad you enjoyed it. I apologize to your thighs.
Tiffany says
You did a fantastic job on these pictures. I think they may be my favorite from all your food pictures. May I ask where you got those adorable bowls from?
Leigh Anne says
Those are actually old gelatin molds that were my moms. Aren’t they fun! Thank so much for your kind comment