This maple ice cream recipe is for a creamy custard-style ice cream that is sweetened with maple syrup and tastes like it came from the sugar house.
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
190 Calories
Recipe Instructions
Step 1
Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
Step 2
Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
Step 3
Combine remaining 1/2 cup maple syrup, half-and-half, cream, and salt in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
Step 4
Whisk about 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly to prevent scrambling the eggs. Whisk 1/2 cup more hot cream mixture into egg yolk mixture, whisking constantly. Pour egg yolk mixture back 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. Remove from heat.
Step 5
Fill a large bowl with ice and cold water; set aside.
Step 6
Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl into the prepared ice bath; stir occasionally until custard cooled to room temperature, 15 to 30 minutes.
Step 7
Pour custard into an ice cream maker and churn 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.
