Homemade Maple Ice Cream

Homemade Maple Ice Cream | Get Inspired Everyday!

Homemade Maple Ice Cream | Get Inspired Everyday!

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.

Homemade Maple Ice Cream | Get Inspired Everyday!

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.

Homemade Maple Ice Cream | Get Inspired Everyday!

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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. 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.

Homemade Maple Ice Cream | Get Inspired Everyday!

When the ice cream is done freezing, it will look like the picture below.

Homemade Maple Ice Cream | Get Inspired Everyday!

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!

Homemade Maple Ice Cream | Get Inspired Everyday!

Homemade Maple Ice Cream | Get Inspired Everyday!

Homemade Maple Ice Cream | Get Inspired Everyday!

This ice cream is perfect with the Apple Crisp coming later this week, just in time for Thanksgiving!

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Homemade Maple Ice Cream | Get Inspired Everyday!

Homemade Maple Ice Cream


  • Author: Get Inspired Everyday! lightly adapted from The Ultimate Ice Cream Book
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 2 quarts 1x
Scale

Ingredients

  • 6 egg yolks
  • 1 cup maple syrup, Grade B
  • 1 Teaspoon arrowroot
  • 1/4 Teaspoon sea salt
  • 1 1/2 cups half and half
  • 1 1/2 cups heavy cream
  • 1 Teaspoon vanilla extract

Instructions

  1. Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.
  2. 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.
  3. When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla.
  4. Pour through a strainer to remove any stray bits and chill the custard in the refrigerator for at least 4 hours.
  5. Freeze the ice cream according to the manufacturer’s instructions for your 2 qt 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.

 

37 Comments on “Homemade Maple Ice Cream”

  1. Kari

    Hi Kari,
    This recipe sounds awesome! Can it be doubled? I have a 4 quart ice cream maker and would love to make a larger batch for family holiday parties. I live in New England and have fond memories of camping in Vermont and visiting “sugar shacks” in the Fall … this recipe could easily become a family “favorite”!

    1. Kari

      I do think you could double it no problem, it will just take a bit longer on the stove top. That’s so neat you live in maple syrup country, and I sure hope you enjoy this!

  2. Kari

    This worked out amazing. I used up last year’s maple syrup which was very dark (we tap our own trees here). I paired this with my wife’s pretzel-based caramel pecan cheesecake. Heavenly!

    1. Kari

      Oh my goodness, this would be amazing with extra dark syrup, so neat you can tap your own trees – and that cheesecake sounds amazing!

  3. Kari

    Kari,
    Only the second time I’ve used my ice cream maker and followed your recipe. Of course I had to add my own little twist. One cup of brown sugar caramelized Bacon! Amazing

  4. Kari

    This recipe is amazingly good. I cut the maple syrup in half and added cinnamon and it was outstanding. I cut the maple syrup to lower the carb count. Even in half it was still very sweet and super creamy.

    1. Kari

      So glad you enjoyed it, and I’m glad you added sweetener to your taste! I always try and hit a mid-point, but everyone’s sweetness ration is so different. 🙂

  5. Kari

    In the interest of not saving/storing a gazillion calories around the kitchen for two compulsive calorie cheating adults. Is it possible to halve your recipe, and make in a two quart machine? I love maple syrup…….recipe looks delish.
    Thank you……..

    1. Kari

      Yes you can definitely make a half batch, although it will cook quicker, so just be sure to to curdle it! I sure hope you enjoy it, and I can definitely relate to not wanting too much ice cream around!

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