Maple Ice Cream

[Photograph: Max Falkowitz]

A rich ice cream full of deep maple flavor, perfect for topping pie—or French toast.

Note: Use Grade B maple syrup for a deeper maple flavor.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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Maple Ice Cream

About This Recipe

Yield:makes about 1 quart
Active time:1 hour
Total time:1 hour, plus an overnight chill
Special equipment:ice cream maker
This recipe appears in: Scooped: Seriously Maple Ice Cream


  • 6 egg yolks
  • 3/4 cup maple syrup
  • 1 cup cream
  • 1 1/2 cups half and half
  • 1 teaspoon Kosher salt


  1. 1

    In a heavy-bottomed medium saucepan, whisk together egg yolks and maple syrup until well-combined. Whisk in cream and half and half, then set over medium heat. Whisking frequently, cook until a custard forms on the back of a spoon but a swiped finger leaves a clean line, 10 to 15 minutes. Stir in salt and strain into an airtight container. Chill overnight, or at least six hours.

  2. 2

    The next day, churn in ice cream maker according to manufacturer's instructions. Return to airtight container and chill in freezer for at least three hours before serving.


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