This Homemade Maple 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 my Gluten Free Apple Crisp. It’s simple and can be made ahead and frozen to be a firmer texture. Or enjoy it right out of the ice cream machine for a soft serve texture. And as a bonus, there’s no refined sugar in this recipe, just pure maple syrup!
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.
5 Handy Tips!
- 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.
How to make this recipe step by step!
Step 1: Start by whisking together the egg yolks and maple syrup in a medium saucepan.
Step 2: Stir in the half and half. Place the mixture on the stove and cook over medium high heat until the mixture begins to thicken, stirring constantly. 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.
Step 3: Next strain the custard mixture and refrigerate until fully chilled. 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.
Step 4: finally freeze/churn the chilled ice cream base accordingly the instructions for your ice cream machine. The ice cream should look similar to the above photo and be a soft serve texture.
Tip: Don’t skip chilling the ice cream base! The ice cream base from your ice cream maker will melt before it can properly freeze your ice cream.
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!
I don’t recommend it, the blend of half and half and heavy cream in this recipe makes the best smoothest texture. If you sub in milk, the texture won’t be as rich and will tend to be icy.
I recommend Grade B because it has the deepest maple flavor. Grade A or fake syrups don’t have the right flavor for a good maple ice cream. You can use Grade A but you wont’ really taste any maple flavor.
This ice cream is perfect with:
- Sticky Bun Pumpkin Spice Cake
- Paleo Caramel Apple Pie Bars
- Slow Cooker Apple Pie Filling
- Paleo Pecan Pie Bars
- Cinnamon Cranberry Apple Crisp
- Apple Pie Skillet Cake
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 //photos of what you make.
Homemade Maple Ice Cream
- Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.
- Whisk the half and half into the egg 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.