This Homemade Maple Ice Cream is my first choice to pair with my favorite holiday desserts. It’s so perfect with apple pie or crisp, pecan pie, or the traditional pumpkin pie.
The only dessert that I prefer vanilla over maple is of course with cherry pie. But, overall maple ice cream definitely wins in my book. I absolutely love the combination of the creamy maple flavor with the flavors of fall, particularly apple desserts.
If you’re looking for a dairy-free ice cream for the holidays, try my Coconut Ice Cream. Even though it has a clear coconut flavor, it pairs with almost anything, much to my surprise.
I’ve been making homemade ice creams for at least 6 years now, and there’s a thing or two I’ve learned along the way.
- They say to cook it to 175°F, but every time this scrambles the eggs in my custard. I always cook the custard until just thickened. If it starts to bubble at all, take it off the heat immediately and add the cold cream to cool it down.
- Making your own ice cream isn’t very hard, once you get the hang of it. It’s also insanely delicious, and you may never go back to store bought.
- They also say to cook your custard in a double boiler. Well… if you have the better part of 45 minutes to stand there stirring over low heat – go ahead, but I cook my custard in a saucepan over direct heat and it’s not a problem.
- Never walk away or turn your back on the stove. Making ice cream custard only requires a few minutes but it’s easily wrecked if you’re multi-tasking. Stirring constantly for 6-10 minutes yields great results every time.
- Finally, don’t worry if you overcook it a little. The slightly scrambled taste isn’t the end of the world. I like to ere on the side of not quite thick enough as opposed to overdone. If you’re not sure, take it off the stove and spoon a bit out. If it stands up a bit on it own, it’s done. But if it immediately spreads out on the counter, cook it for a little longer. Refer to the picture below to show you the finished texture – it’s not as thick as you might think – it’s a thin custard, not pudding thickness.
To get started making this maple ice cream, first you’ll whisk together the egg yolks and maple syrup.
From there whisk in the half and half and cook over medium high heat until the mixture begins to thicken. You don’t want it to come to a full boil, but you’ll know it’s done when it begins to bubble around the edges slightly.
The texture of the maple ice cream base is still runny but noticebly thicker than before you cooked it. The mixture ‘coats a spoon’ like the above photo and has some body.
From there you want to thoroughly chill the ice cream base before freezing it.
You definitely don’t want to shortcut this process because the ice cream base from your ice cream maker will melt before it can properly freeze your ice cream.
When the ice cream is done freezing, it will look like the above photo.
From here it takes about 6-8 hours in the freezer for the soft-serve to freeze solid. The texture of this ice cream is totally fantastic, even after a week in the freezer it doesn’t get icy at all!
This ice cream is perfect with:
- Paleo Caramel Apple Crisp
- Sticky Bun Pumpkin Spice Cake
- Grain Free Caramel Apple Pie Bars
- Slow Cooker Apple Pie Filling
- Paleo Pecan Pie Bars
- Cinnamon Cranberry Apple Crisp
- Apple Pie Skillet Cake
- Gluten Free Apple Galette
I hope you get a chance to make this soon, and if you do, I hope you’ll leave me a comment/rating below. I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.Print
This ice cream is perfectly creamy and simply silky smooth. I has a light maple flavor that pairs well with so many desserts, but especially with apple crisp!
6 egg yolks
3/4 cup maple syrup, Grade B, see notes
1 Teaspoon arrowroot, tapioca starch, or cornstarch
1/4 Teaspoon sea salt
1 1/2 cups half and half
1 1/2 cups heavy cream
1 Teaspoon vanilla extract
Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.
Whisk the half and half into the egg yolk mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn’t come to a boil.
When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla.
Pour through a strainer to remove any stray bits and chill the custard in the refrigerator for at least 4 hours.
Freeze the ice cream according to the manufacturer’s instructions for your 2 quart ice cream machine. The ice cream is done freezing when it stands up on a spoon. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it.
Add the maple syrup to your taste! I’ve had lots of feedback ranging from 1/2 cup to 1 cup of maple syrup being preferred. We feel 3/4 cup to be the right amount for our taste!
- Category: Dessert
- Method: Freezing
- Cuisine: American
Keywords: Best Maple Ice Cream Recipe, Maple Ice Cream Recipe, Maple Ice Cream