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Maple Syrup Ice Cream

Posted By Nicole On November 19, 2012 @ 1:32 pm In Frozen Desserts,Recipes | 10 Comments

Maple Syrup Ice Cream
If you love maple syrup, you really should make this Maple Syrup Ice Cream. It is ice cream made with pure maple syrup, instead of sugar, and it delivers a lot of maple flavor in a cold, creamy base. Surprisingly, it isn’t too sweet to eat by the scoopful and I often enjoy it that way. It is even better when served alongside a slice of homemade pie, a fruit cobbler or some shortbread cookies – anything you might ordinarily pair with plain vanilla ice cream. Getting a small bite of maple ice cream in each bite of pie will turn an ordinary pie into something very memorable.

The ice cream starts with a french ice cream base, where hot milk is used to temper eggs to create a nice custard base. The eggs add a nice richness to the ice cream without making it too eggy. This ice cream also uses only whole milk and no heavy cream, as I found that too much cream took away from the maple syrup a bit. You will need to use an ice cream maker for the best results with this recipe.

AS a final note, I know that maple syrup is a pricey ingredient. It is definitely necessary to use the real thing in this recipe, not pancake syrup or a blend. I also recommend opting for a dark maple syrup, or grade B maple syrup, instead of a light syrup or grade A (even if it is labeled “extra fancy”), so that you get the best flavor in the ice cream. It is even better if you have a little bit of syrup left over so that you can drizzle a little bit over the ice cream when you serve it.

Maple Syrup Ice Cream
2 cups whole milk
1 cup maple syrup
1 large egg
2 large egg yolks
1 tsp vanilla extract

Bring milk just to a simmer in a medium saucepan.
In a large bowl, whisk together maple syrup, whole egg and egg yolks. When milk comes to a simmer, remove it from heat and slowly drizzle it into the egg mixture while whisking constantly. Continue to add the milk slowly until all of the milk has been added.
Transfer the mixture back to the saucepan and cook until it thickens just enough to coat the back of a spoon (it will be only slightly thickened, not as thick as pudding, for instance). Remove from heat and stir in vanilla.
Transfer to a shallow container, cover with plastic wrap and refrigerate until cold.
When ice cream base is cold, pour into your ice cream maker and churn according to manufacturers directions.

Serves 6-8.


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