This amazingly delicious Maple Ice Cream is the perfect way to welcome fall Enjoy it on fruit crisp, pie or just by itself.
I have a thing for maple, especially real, honest to goodness, straight from the tree kind of maple syrup. The flavor is amazing and when you add it to ice cream it is even better. Not only is this ice cream perfect compliment for any of your favorite fall desserts, it totally stands on it’s own.
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. 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.
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 medium heat and bring to a boil and remove from heat.
- Whisking constantly pour 1/2 C of the hot milk into the egg yolk mixture. 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.
- Add the cream in and mix.
- Cook over low heat, stirring constantly so it doesn’t burn until the mixture is thick enough to coat your spoon. That spoon has gotten caught in the garbage disposal a few times!
- Pour the mixture through a mesh sieve to remove any lumps.
- Let the mixture cool for about 20 minutes and then cover and put in refrigerator overnight or until fully chilled.
- Process ice cream in ice cream maker according to manufacturer’s directions.
- 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.
What to Serve Maple Ice Cream On:
My two favorite ice cream makers:
- ICE CREAM MAKER: This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances
- I recently upgraded to this Breville Ice Cream Compressor and it is spendy but so amazing!!
For all my other favorite kitchen products and tools visit my Amazon Store.
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Maple Ice Cream Recipe
Maple Ice Cream
- 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
- 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 and refrigerate overnight.
- Process in ice cream maker.