by Diana Rattray
Pure maple syrup is a must for this creamy maple ice cream. If you can find it, choose maple syrup labeled “Dark Color and Robust Flavor.” It’s stronger in flavor and an excellent ingredient for baked and no-bake desserts.
PrintMaple Ice Cream
This creamy maple ice cream is made with maple syrup, heavy cream, and egg yolks. It’s the perfect treat for maple syrup lovers!
- Yield: 6 servings 1x
- Category: Ice Cream, Desserts, Maple Syrup
Ingredients
Scale
- 1 cup maple syrup, a dark grade
- 1 tablespoon cornstarch
- 6 large egg yolks
- 2 cups heavy cream
- 1/2 cup skim or low-fat milk
- 1 teaspoon vanilla extract
Instructions
- In a heavy saucepan over medium heat, bring the heavy cream to a simmer.
- In a bowl, combine the maple syrup, cornstarch, and egg yolks; whisk to blend thoroughly.
- Pour about one-third of the simmering cream into the egg yolk mixture while whisking constantly. Pour the egg yolk mixture back into the saucepan. Stir to blend.
- Lower the heat to medium-low and heat until hot and slightly thickened, stirring constantly. Do not boil.
- Pour through a mesh strainer into a clean bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
- Freeze in an ice cream machine following manufacturer’s directions.
