Maple Ice Cream

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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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:makes about 1 quart
  • Active time: 1 hour
  • Total time:1 hour, plus an overnight chill
  • Rated:

Ingredients

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

Directions

  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.