A homemade maple ice cream recipe for those of you who are crazy about maple. This recipe uses real maple syrup, eggs, and cream for a rich tasting dessert. For a 6-quart ice cream freezer.
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: homemade maple ice cream recipe
Servings: 4
Author: Laura Warnke
Ingredients
8eggs
2-1/2cupsgranulated sugar
1-1/2quartshalf and half
1cupreal maple syrup
2Tablespoonsvanilla
dash salt
1pintwhipping cream
1/2teaspoonmaple extract
1/2cupchopped walnuts or pecansoptional
Instructions
Using a wire whisk and a stainless steel bowl, beat the eggs and granulated sugar until light and lemon colored. Set aside.
In a medium large saucepan whisk together the half and half and maple syrup. Bring to a scald over medium high heat. A scald is just to the point when the milk is bubbling and starting to skin over, but not boiling. Do not let the mixture boil.
Temper the egg mixture by adding small amounts of the hot milk slowly to the eggs and whisk constantly in between until all are combined. Do not allow the mixture to curdle. If that happens you will need to strain the mixture before continuing.
Place the egg mixture bowl over a pan of simmering water and continue to whisk constantly until the it is creamy and custard like and coats the back of a wooden spoon.
Remove from the heat and stir in the vanilla, salt, and whipping cream, and maple extract. Refrigerate until completely cold, about 2-3 hours.
Churn in a 6-Quart Electric Ice Cream Freezer according to manufacturers directions. Add chopped nuts during the last 5 minutes of mixing. Freeze until solid.