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

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.

 

27 Comments on “Homemade Maple Ice Cream”

  1. 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. 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!

  2. Is there a way to do this without an ice cream machine? I’m afraid I’ve already accumulated too many kitchen appliances lol

    1. You can make this without an ice cream maker, but it won’t have the same silky smooth texture because the ice cream machine is what prevents it from getting icy in texture as it freezes. But you can just place the blended mixture into the freezer and stir every 30 minutes until it’s frozen. The texture will be a little icy but the flavor will be good. Another thing you can do if you have a high powered blender is to freeze about 2/3 of the mixture in ice cube trays (refrigerating the remaining 1/3), then blend the ice cream ice cubes with the refrigerated mixture until a soft serve forms. I hope this helps and be sure to let me know if you have anymore questions!

  3. I made this for Easter dinner and it was a hit! The ice cream was so smooth! The best ice cream I’ve made to date.

    1. I’m so glad you enjoyed it! This ice cream is so silky smooth, and the light maple flavor pairs so well with so many dishes!

  4. I just made it with: Custard
    3 cups heavy cream
    1 cup whole milk
    4 egg yokes
    3/4 + cup dark maple syrup
    4 ounces Valrhona “Ivoire” white chocolate
    About 1/2 cup roasted pecans (in final minute of churning)
    My ice cream maker has the chiller built in, 25-30 min chruning time
    It opens with a soft chocolate taste, moves to creamy, then finishes with a sharp maple bite after 2-3 seconds (not to be gobbled!) but delicious! May experiment with adding butter next batch (or try yours 🙂

    1. Thanks for taking the time to write out your recipe! I love the sounds of chocolate and roasted pecans added in with that dark maple flavor – absolutely decadent! 🙂

    1. Yes, you can use tapioca starch or cornstarch in place of the arrowroot. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

  5. Amazing recipe! This is our new favorite! The only change I made was replacing the half and half with coconut milk (because I didn’t have any half and half). Thanks for sharing!

  6. Awesome! People who have tried it have been asking for the recipe right away.
    The ice cream will come out exactly as the pictures when following the instructions.

    1. Thanks so much for this recipe, Kari! I am in the habit of making my family desserts on the weekends- preferably healthy 😉 And this is an amazing recipe with which inevitably delivered amazing results! This made them all very happy expecially since it was a so soft and rich in flaver. Also it went exceptionally well with the sizzling Maple Apple pudding. It is a very easy recipe, we have our own dairy cow and eggs so this is a perfectly healthy dessert, definitely a keeper. I didn’t have enough maple syrup so I added about 1/4 cup of honey/1/2 cup maple syrup and my dad absolutely loved that, even though it was only around 2/3 of sweetner it was still very very sweet! Thanks so much!

  7. Hi Kari,

    My name is Kate Knapp, and I work for Eat Boutique–an online shop dedicated to discovering the best small batch foods, as well writing a brilliant food magazine.

    We absolutely adore your blog! We’re in the process of writing a round-up of our favorite Maple recipes, and we think this post is the perfect fit. We would love to include it, if that’s alright with you.

    We would, of course, link back to your original recipe. All we need from you is the last photo (without text) from your blog post.

    If you’re interested (and we do so hope you are), can you please send it to me by Thursday, February 6?

    Here’s an example of how your post will appear: http://www.eatboutique.com/2013/11/22/what-were-loving-pies/#.UqnYnTco6Uk

    Please let me know if you’d like to be featured, or if you have any questions.

    Best,
    Kate

  8. I know the feeling! Homemade ice cream that isn’t icey after a week is definitely a keeper. I rememer the first time that happened to me I was so excited! I have never done the custard method, since I am not afraid of raw eggs, however, your tips might convince me. It just seems like too much work otherwise 😉 when I can get a perfectly awesome tasting ice cream without the process! I am also surprised you got such a great result with just maple syrup! In my experience it’s when using actual granulated sugar that the texture is the best. Thanks for sharing this!!

    1. The maple syrup seems to have a better texture than my vanilla ice cream made with cane sugar. Honey is really good too, I’ll have to post that one in time for summer berries and stone fruits!

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