The flavor of this rich, maple-sweetened ice cream makes it seem as though it just left the sugar factory. It’s a straightforward recipe for custard-style ice cream that simply swaps refined sugar for maple syrup to create a maple-flavored treat that is just sweet enough. Feel free to add toppings or mix-ins to liven it up, or just eat it plain.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 16 |
| Yield: | 2 quarts |
Ingredients
- 1 cup maple syrup, divided
- 8 egg yolks
- 3 cups half-and-half
- 1 cup heavy cream
- 1 pinch salt
- 1 tablespoon vanilla extract (Optional)
Instructions
- Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
- Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
- Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
- Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
- Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
- Churn cold custard in an ice cream maker, according to manufacturer’s instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.
- If you don’t have an ice cream maker, you can churn the custard with an electric hand mixer.
Reviews
Absolutely delicious!!!