Maple Ice Cream
This rich and creamy maple ice cream is entirely maple-sweetened and perfect alongside apple pie, crumbles, and other desserts!
Healthy ice cream isn’t really my favorite. I like the blended frozen banana thing, but that’s not ice cream. I’ve tried dairy-free ice cream with coconut milk, but that’s too icy for me (update! My paleo and vegan chocolate ice cream is some of the richest ice cream I’ve ever had!). If I’m going to eat ice cream, it needs to be rich and creamy, which is why this maple ice cream recipe features all the heavy cream and egg yolks.
Before I moved to Germany, I made a ton of ice cream in my ice cream maker, and everything came out super creamy and not at all icy. I’ve made those same recipes over here with my current ice cream maker, and every single one comes out icy. This maple ice cream was no exception, but I’m not sure if it’s due to my ice cream maker (which I suspect is the case) or the recipe itself. So there – you’ve been warned. :)
If you’re worried about it, I recommend trying this recipe in which you boil down the maple syrup first. Alternatively, you can boil the maple syrup in this recipe for 5-10 minutes, or until it has reduced to 1/2 cup plus 1 tablespoon.
Use Grade B maple syrup, which has a more pronounced maple flavor, if you want to add some maple taste. Otherwise, this is just maple-sweetened ice cream. Or you could add some maple extract. It may be artificial, but it’s so good I don’t really care.
I thought that I’d make a cinnamon maple variation of this, but just a tiny bit of cinnamon overpowered the maple flavor, so I don’t recommend that. However, if you’re using Grade A maple syrup to naturally sweeten your ice cream, go for it! Cinnamon ice cream is good stuff.
I plopped my maple ice cream on top of this gluten-free apple crumble. They’re amazing together. :) This gluten-free apple crisp is also a great option!
For a jazzed-up version of maple ice cream, try this maple bacon crunch ice cream from Crazy for Crust!
Maple Ice Cream
Ingredients
- 2 cups (473 ml) heavy cream or whipping cream for a lighter version
- 1 1/4 cups (296 ml) half-and-half or whole milk for a lighter version, which is what's pictured
- 1/8 teaspoon salt
- 4 large egg yolks room temp
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) Grade B maple syrup
Instructions
- Over medium heat, mix together the cream, half-and-half and salt in a medium saucepan until hot and steamy, but not simmering (about 5 minutes).2 cups (473 ml) heavy cream, 1 1/4 cups (296 ml) half-and-half, 1/8 teaspoon salt
- Place the egg yolks in a medium mixing bowl and whisk until combined.4 large egg yolks
- Pour half of the warm milk mixture into the yolks in a slow and steady stream, whisking constantly.
- Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. If using a candy thermometer, the mixture should reach 170°F (77°C).
- Remove from the heat and stir in the vanilla and maple syrup.1 teaspoon vanilla extract, 3/4 cup (180 ml) Grade B maple syrup
- If the mixture has any bits of egg yolk clumps (which mine didn’t), strain the mixture through a fine-mesh sieve or a food mill set over a storage container. Let the ice cream cool completely, about 1 hour, and then refrigerate for at least 2 hours (preferably overnight) before churning according to your ice cream maker’s instructions.
- Serve immediately for soft serve ice cream. For firmer ice cream, place the ice cream in a freezer-safe airtight container. Press a piece of plastic wrap against the ice cream (to prevent ice crystals from forming). Freeze for 2 to 3 hours or until firm. After 4 to 5 hours, it will become quite hard and not very easy to scoop. Let sit at room temperature for 10 to 15 minutes or until easier to scoop. Freeze for up to 2 weeks.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
I just use 3 cups heavy cream and 1 cup b grade maple syrup in my 1.5 L ice cream machine. Everyone just loves it. It is very creamy and maple flavored. At Christmas my teenage grandson just wanted it for dessert instead of pie. He loo forward to Thanksgiving dinner and Christmas dinner just so he can have this ice cream.
Without any egg yolks or any of the other stuff in the recipe? That’s awesome that it comes out well without the other ingredients! I like that your version is much quicker and easier. :) Thanks so much for your feedback! And I’m so happy your grandson likes it so much.
Beautiful pictures! I love maple ice cream.
Thanks, Kellie!
Homemade ice cream is my jam! Love that you gave it a maple spin :)
Thanks! :)
I can savor this ice cream as I read about it. Great ideas! Love this combination.
Thanks so much, Melissa!
It doesn’t look icy at all – it looks perfect. Plus maple ice cream? *swoon*
Thanks, Lauren!
This gorgeous ice-cream would be perfect to go with the pumpkin pies tomorrow…and a scoop of maple whipped cream;)
Yum! Sounds perfect. :)
I adore anything maple-flavored, so I know I’d like this. I can pictures swirling some of my favorite maple candies through it at the end. YUMMMMMM!
Maple candies?! I didn’t even know those exist! What’s the brand?
Icy or not, this ice cream looks fantastic! I can imagine how good this would taste melting over a hot apple crisp.
Mmm. Yes. It’s perfect with a hot apple crisp. :)
How different would ‘grade A’ syrup be? I didn’t know there were different kinds.
Loving your site by the way! So are my kids!
You can use grade A but the maple flavor won’t be very (if it all) noticeable. You could add some maple extract if you want maple flavor, or you could just add cinnamon and other add-ins to give it some more flavor! I’m so happy you and your kids are enjoying the recipes. Thanks for your comment! :)
I finally made this yesterday. I found the syrup!!!! I HATE homemade ice cream but this turned out so creamy, smooth with an amazing flavor! I made oatmeal cookies to go with it and my children destroyed what I gave them. I however, get to eat the rest! Thanks!!!!
I was so happy to read your comment, Erin! I’m thrilled that you and your kids enjoyed the ice cream so much. :) And with oatmeal cookies?! I want some, too. ;) Thanks so much for the feedback!
Wow! Love this gorgeous ice cream! The perfect accompaniment to an apple crumble.
Thanks, Jessica!
Maple is one of my hubby’s favourite flavours, and ice cream one of his favourite foods…he would adore this :)
You should totally make it for him for his birthday. :)
I wish I had a scoop of this ice cream and some of your apple crisp in front of me right now!
I wish you did, too! I still have leftover ice cream I’m trying to get through. :D
You have done the impossible: It’s 12 degrees outside, I am shivering, and I STILL WANT ICE CREAM. This is to die for, Erin!
Aww. That’s cold! Sorry to be posting ice cream at a time like this. ;)
Thank you
You’re welcome. :)
This maple ice cream is seriously everything!
But not without the crumble! ;)