Maple Ice Cream
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2cups heavy cream
- 2tablespoons sugar
- ¼cup maple syrup
- 1vanilla bean, cut lengthwise and scraped
- 5large egg yolks, lightly beaten
Nutritional analysis per serving (10 servings)
221 calories; 19 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 3 grams protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large bowl with ice water; set aside. In small saucepan, bring cream to a boil. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about ¼ cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.
- Step 2
Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer's instructions.
Private Notes
Comments
Correction: I quadrupled the syrup, doubled everything else except the egg yolks (used 5) and added 2.5 tbsp instant espresso. Seriously the greatest ice cream of all time.
I just make Jennie's version of this and its phenomenal. Thanks for the tip!
Correction: I quadrupled the syrup, doubled everything else except the egg yolks (used 5) and added 2.5 tbsp instant espresso. Seriously the greatest ice cream of all time.
I have just made the best ice cream I have ever made or tasted in my life. It is a modification of this recipe. I doubled all ingredients except the egg yolks, and added instant espresso (about 2 1/2 tablespoons) to the cream on first cooking. This deep, dark coffee-maple ice cream is seriously killer.