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