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Maple Ice Cream
This amazingly delicious Maple Ice Cream is the perfect way to welcome fall
Enjoy it on fruit crisp, pie or just by itself.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Chill
20
minutes
minutes
Total Time
1
hour
hour
Servings
8
scoops (1/2 cup)
Calories
235
kcal
Author
Leigh Anne Wilkes
Equipment
Ice Cream Scoop
Ice Cream Maker
Ice Cream Container
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.
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.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
126
mg
|
Sodium:
119
mg
|
Potassium:
212
mg
|
Sugar:
28
g
|
Vitamin A:
472
IU
|
Calcium:
151
mg
|
Iron:
1
mg