Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pure maple syrup
- 1/2 cup maple sugar
- 6 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and maple syrup over medium heat, stirring occasionally, until it reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks, maple sugar, and salt until light and fluffy.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Strain the mixture through a fine-mesh strainer into a clean bowl.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
7. Chill the mixture in the refrigerator for at least 4 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 400
Fat: 28g
Saturated Fat: 17g
Cholesterol: 230mg
Sodium: 110mg
Carbohydrates: 33g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Maple sugar can be substituted with brown sugar or granulated sugar.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Swirl in some caramel or chocolate sauce after churning for a fun twist.
- Add a splash of bourbon or rum for an adult version.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to prevent them from curdling.
- Use pure maple syrup for the best flavor.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
Storage instructions:
Store the ice cream in a covered container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with a drizzle of maple syrup and a sprinkle of chopped nuts.
Garnishes:
Chopped nuts, whipped cream, caramel sauce, chocolate sauce, or fresh fruit.
Pairings:
Serve the ice cream with a slice of apple pie or pumpkin pie for a classic fall dessert.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh strainer before chilling.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Maple sugar has been used as a sweetener in North America for centuries, dating back to the indigenous peoples who tapped maple trees for their sap.
Flavor profiles:
This ice cream has a rich and creamy texture with a sweet and earthy flavor from the pure maple syrup and maple sugar.
Serving suggestions:
Serve this ice cream as a dessert after a hearty fall meal or as a sweet treat on a hot summer day.
Related Categories
Cooking Method: N/A
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Region: Canadian
Taste: Sweet, Creamy, Maple, Sugary, Maple-Flavored