Maple Ice Cream

Vegetarian
Gluten Free
Health score
5%
Maple Ice Cream
780 min.
4
581kcal

Suggestions


Indulge in the rich and creamy delight of homemade Maple Ice Cream, a dessert that perfectly captures the essence of sweet, natural flavors. This vegetarian and gluten-free treat is not only a feast for the taste buds but also a celebration of simple, wholesome ingredients. With a preparation time of 780 minutes, this recipe allows you to immerse yourself in the art of ice cream making, ensuring that every step is a labor of love.

Imagine the velvety texture of heavy cream and whole milk blending harmoniously with the deep, robust notes of Grade B maple syrup. Each spoonful offers a luxurious experience, making it an ideal dessert for special occasions or a delightful way to cool off on a warm day. The process begins with creating a rich custard base, where egg yolks are whisked to perfection and combined with a luscious maple syrup reduction, resulting in a flavor profile that is both sophisticated and comforting.

Chilling the custard in an ice bath enhances the flavors, allowing them to meld beautifully before being churned into a creamy masterpiece in your ice cream maker. Whether served in a cone, a bowl, or as a topping for your favorite dessert, this Maple Ice Cream is sure to impress family and friends alike. Treat yourself to this exquisite dessert that embodies the warmth of maple syrup and the joy of homemade ice cream!

Ingredients

  • large egg yolk 
  • 1.8 cups cup heavy whipping cream 
  • 0.7 cup maple syrup 
  • 0.3 teaspoon salt fine
  • 0.8 cup milk whole

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve
  • ice cream machine

Directions

  1. Prepare an ice water bath by filling a large bowl halfway with ice and water.
  2. Heat the maple syrup in a small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside.
  3. Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes. Meanwhile, whisk the yolks in a medium heatproof bowl until light in color and thickened slightly, about 2 minutes.Once the milk mixture is simmering, remove 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. Cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 3 minutes. (When you run your finger through the custard, a line should hold and not run back into itself.)
  4. Remove the custard from heat and stir in the maple syrup reduction and salt.
  5. 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.Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturer’s instructions.

Nutrition Facts

Calories581kcal
Protein4.87%
Fat66.66%
Carbs28.47%

Properties

Glycemic Index
18.63
Glycemic Load
14.01
Inflammation Score
-7
Nutrition Score
14.028260700081%

Nutrients percent of daily need

Calories:581.11kcal
29.06%
Fat:43.56g
67.01%
Saturated Fat:26.42g
165.15%
Carbohydrates:41.86g
13.95%
Net Carbohydrates:41.86g
15.22%
Sugar:37.49g
41.66%
Cholesterol:306.75mg
102.25%
Sodium:203.83mg
8.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.16g
14.32%
Manganese:1.25mg
62.35%
Vitamin B2:1.03mg
60.6%
Vitamin A:1849.89IU
37%
Vitamin D:3.09µg
20.58%
Calcium:205.51mg
20.55%
Selenium:13.51µg
19.3%
Phosphorus:172.9mg
17.29%
Vitamin B12:0.75µg
12.42%
Vitamin E:1.42mg
9.46%
Vitamin B5:0.94mg
9.44%
Potassium:306.85mg
8.77%
Zinc:1.2mg
8.03%
Vitamin B1:0.11mg
7.45%
Folate:28.99µg
7.25%
Magnesium:24.9mg
6.23%
Vitamin B6:0.12mg
6.19%
Iron:0.63mg
3.49%
Vitamin K:3.59µg
3.42%
Copper:0.03mg
1.26%
Source:Chow