Every time I make a new ice cream I usually say, “Nate, this is the best yet”. Well folks, I’m not going to lie – this maple ice cream is no exception.
It tastes so damn fine that you’re going to have trouble controlling yourself. The temptation will certainly be there to eat all of the bowl in one foul swoop. I came close – the only thing that stopped me was that I needed some leftovers to take pictures of. You won’t see much ice cream in the pictures I took; that’s because most of it got inhaled straight from the ice cream machine.
Originally I was going to create a crazy new flavour to pair with my maple ice cream. It was all about taking my maple bacon ice cream and raising the bar; seeing how far I could push this delicious maple flavour. In the end, I was a bit short on time and decided to just go with plain old maple ice cream. To my surprise, the result was still excellent.
The ingredients will make all the difference
As this recipe is simple and doesn’t contain many ingredients you’ll do well to invest in quality products that will make your ice cream the best. If possible, use organic milk and cream and a good quality maple syrup. Avoid the cheaper maple flavoured syrup.
Salt is also an important consideration. Don’t use standard table salt as it is too harsh and will taint the flavour. Use a better quality option like Himalayan Pink Salt.
I sprinkled walnuts on just before eating rather than add during churning. The walnuts I was given were organic and tasted awesome.
Maple Ice Cream Recipe
- 1 1/4 cups thickened cream
- 1 cup full cream milk
- 3/4 cup sugar
- 3/4 cup maple syrup
- 4 egg yolks
- 1 pinch salt
- Add cream to a large bowl and place a strainer over it.
- Add milk, salt, and sugar to a saucepan over medium-high temperature and heat until simmering.
- Whisk egg yolks and then slowly whisk in 1 cup of the heated milk then whisk back into the saucepan containing the milk.
- Continue heating custard base until it thickens (around 5 minutes). It should coat the back of a spoon when ready. Don't allow to boil, reduce heat if necessary.
- Pour custard base through a strainer into the cream and stir until combined. Pour into an airtight container and place in the fridge for at least 3 hours (preferably overnight).
- Pour custard base into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, add to a container and freeze at least 2 hours or until it is the required hardness.
- Serve with walnuts or pecans and smother in maple syrup.