Indulge in the rich and creamy taste of homemade maple ice cream. This recipe combines the sweetness of pure maple syrup with the smoothness of cream to create a delightful frozen treat. With only a few ingredients and minimal effort, you can enjoy this classic American dessert in no time. Whether you're serving it on its own, or as a topping for pies and cakes, this maple ice cream is sure to be a hit at any gathering. Try it and savor the flavors of maple goodness!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup pure maple syrup
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- In a medium saucepan, combine the heavy cream, whole milk, maple syrup, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture reaches a simmer. Remove from heat.
- In a mixing bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. This tempers the eggs and prevents them from curdling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to the stove over medium-low heat.
- Cook the mixture, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it come to a boil.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
- Transfer the churned ice cream into a lidded container and freeze for an additional 3-4 hours, or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften. Scoop into bowls or cones and enjoy the creamy, maple goodness!
