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 delightful way to cool down on a warm day. With its luxurious texture and the deep, caramel-like notes of Grade B maple syrup, this ice cream is sure to impress family and friends alike.

Crafting this delectable dessert requires a bit of patience, as the custard base needs to chill overnight, but the end result is well worth the wait. The combination of heavy cream and whole milk creates a velvety smoothness, while the egg yolks add richness and depth. The subtle hint of salt enhances the sweetness of the maple syrup, making each spoonful a harmonious blend of flavors.

Whether served in a cone, alongside a slice of pie, or simply enjoyed on its own, this Maple Ice Cream is a versatile dessert that can elevate any occasion. Perfect for gatherings or a quiet night in, it’s a delightful way to treat yourself and your loved ones. So gather your ingredients, roll up your sleeves, and get ready to create a frozen masterpiece that will leave everyone asking for seconds!

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