Maple Ice Cream
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Easy
Making homemade maple ice cream is one of my favorite late summer traditions, and I'm excited to share it with you. This recipe comes together in just over an hour, making it surprisingly simple for something so elegantly creamy. The real magic happens when pure maple syrup meets vanilla beans and toasted walnuts, creating layers of warm, cozy flavor. Plus, walnuts are packed with omega 3 fatty acids that are wonderful for your heart. What I love most is how affordable this is to make at home compared to fancy ice cream shops. Trust me, once you taste this silky maple goodness, you'll be making it constantly.
Ella x
Ingredients
- 2vanilla beans(optional for added flavor)
- 400 mlmaple syrup
- 800 mlheavy cream
- 200 mlwhole milk
- 400 ggranulated sugar
- 4eggs
- 150 gwalnuts(chopped)
- 10 gsalt
Detail level
Instructions
- 1
In a medium saucepan, whisk together the maple syrup and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to let the syrup boil too vigorously.
- 2
In a separate saucepan, warm the heavy cream over low heat until it starts to simmer.
Tip: Monitor the temperature carefully to prevent scorching.
- 3
In a separate bowl, whisk together the whole milk, vanilla extract, and egg yolks until well combined.
Tip: Temper the egg yolks by slowly pouring the warm milk mixture into the eggs, whisking constantly.
- 4
Gradually pour the warm milk mixture into the maple syrup mixture, whisking constantly to prevent lumps.
Tip: Continue whisking until the mixture is smooth and well combined.
- 5
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: Don't overcook, as this can cause the ice cream to become too firm.
- 6
Remove the saucepan from the heat and stir in the chopped walnuts and salt.
- 7
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
Tip: Chill the mixture thoroughly to allow for proper emulsification.
- 8
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Tip: Freeze the mixture for at least 2 hours if you don't have an ice cream maker.
- 9
Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to set.
Tip: Enjoy your delicious maple ice cream!
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