Sweet Serendipity: Maple Syrup Ice Cream
The Perfect Pairing
Maple syrup is more than just a sweetener for pancakes and waffles. When turned into ice cream, it becomes the ultimate companion for autumnal treats like apple tart, apple galette, pumpkin pie, and apple pie.
Choosing the Right Syrup
For this dessert, Grade B maple syrup is the preferred choice due to its rich, dark amber color and robust flavor. While Grade A will do in a pinch, its lighter color and milder flavor are better suited for breakfast dishes.
Tips for a Creamier Texture
To achieve a denser, creamier ice cream, spin the base for a shorter time than instructed. This will result in a more luxurious treat that’s sure to impress.
Recipe Overview
Yield: 4 cups
Difficulty: Medium
Total Time: About 1 hour, plus chilling time
Active Time: 25 minutes
Ingredients
- 2/3 cup Grade B maple syrup
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 4 large egg yolks
- 1/4 teaspoon fine salt
Preparing the Ice Cream Base
- Chill Out: Prepare an ice water bath by filling a large bowl halfway with ice and water.
- Syrup Reduction: Heat the maple syrup in a small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside.
- Creamy Beginnings: Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes.
- Egg-cellent Addition: Whisk the yolks in a medium heatproof bowl until light in color and thickened slightly, about 2 minutes.
- Tempering the Mix: Remove the milk mixture from heat and pour about 1/2 cup into the yolks, whisking constantly. Return the yolk mixture to the saucepan with the remaining milk mixture and place over medium-low heat.
- Custard Perfection: Cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 3 minutes.
- Flavorful Fusion: Remove the custard from heat and stir in the maple syrup reduction and salt.
- Chill and Refrigerate: Pour the custard through a fine-mesh strainer into a large heatproof bowl and place over the ice bath until chilled, about 40 minutes. Cover and refrigerate overnight.
- Freeze and Enjoy: Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturer’s instructions.
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