Making homemade ice cream is always a treat. One of our favorites is maple ice cream — that is real maple syrup ice cream.
Maple Ice Cream
Equipment
- Saucepan
- Egg separator
- Mixing bowl
- Liquid measuring cup
- Measuring spoons
- Ice cream maker, such as a Cuisinart
Ingredients
- 1 ½ cup whole milk
- 1 tbs sugar
- 2 c heavy cream
- 5 large egg yolks
- 1 c maple syrup
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Optional mix-ins for different variations of maple ice cream
- 1.5 c chopped walnuts for maple walnut ice cream
- 1 lb. bacon, cooked and crumbed for maple bacon ice cream
- 1.5 c blueberries, frozen or fresh washed and frozen for blueberry maple ice cream
- 1.5 c frozen peaches, chopped 1/2 inch pieces for peach maple ice cream
- 1/2 c peanut butter (do not use natural varieties) for peanut butter maple ice cream
Instructions
- Separate the yolks from the egg whites. Keep the whites for another recipe.
- Whisk the yolks, then set aside for later use in this recipe.
- In a saucepan slowly warm the milk and sugar. Just warm the mixture and stir, take care not to let the mix come to a boil.
- Slowly pour the yolks into the saucepan, whisking constantly.
- Turn up the heat to medium, taking care not to get it too hot. Keep stirring the mixture until it thickens.
- Pour the heavy cream into a mixing bowl, then slowly pour the heated mixture into the cream. Stir by hand until smooth.
- Add the remaining ingredients: maple syrup, salt and vanilla, and stir.
- Let the mixture cool in the refrigerator.
- Once it’s cool, then use your ice cream maker to churn the maple ice cream.
- Optional: Make kinds of maple ice cream with the different variations below, such as maple walnut ice cream, maple bacon ice cream, blueberry maple ice cream, peach maple ice cream and peanut butter maple ice cream.
Tips
To avoid curdling your egg yolks, make sure to keep the temperature of the milk and sugar mixture low so it is warm and not hot or boiling.
Always use real maple syrup. Using a “maple flavored pancake syrup” will not result in the same deep flavor. How do you know if you’re using pure maple syrup? Just look on the back of the label at the ingredients. There should only be ONE ingredient: maple syrup.
Different variations of Maple Ice Cream
Here are a variety of variations of maple syrup ice cream. You’ll use the maple ice cream recipe above as the “base.” During the last few minutes of churning in the ice cream machine you’ll add the extra ingredients.
Maple walnut ice cream
- 1 ½ cup chopped walnuts
When the maple ice cream is almost done, add the chopped walnuts in and let the ice cream mix for about 2-4 minutes. You can also try different variations of the maple walnut ice cream with toasting your walnuts first or using candied walnuts.
Maple bacon ice cream
- 1 lb. of bacon cooked and crumbled
As the maple ice cream is just about finished churning, add sprinkle in the crumbled bacon for a few minutes. You can also make another variation of maple bacon ice cream with candied bacon.
Blueberry maple ice cream
- 1 ½ cup blueberries, frozen or fresh berries washed and frozen
Right as the maple ice cream is about finished, add in the blueberries during the last few minutes of churning. Frozen blueberries are recommended since they’ll maintain their shape while churning. Fresh blueberries may be crushed during the mixing process.
Peach maple ice cream
- 1 ½ cup frozen peaches, chopped into ½ inch pieces
Once the maple ice cream is about done churning, add in the frozen, chopped peaches. Let the maple peach ice cream churn for a few minutes. Frozen peaches are recommended so the peaches aren’t crushed when the ice cream is churning.
Peanut butter maple ice cream
- 1/2 cup peanut butter, do not use natural peanut butter
As the maple ice cream is starting to thicken in the churning process, start to add in dollops of peanut butter. Avoid using natural peanut butter since the natural oils won’t blend well with the ice cream mixture.
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