Maple Syrup Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard ice cream sweetened only with maple syrup, reduced first for a deeper, almost toffee-like flavour. No sugar or vanilla needed.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 329 kcal |
| Protein | 4.9 g |
| Carbohydrate | 30.8 g |
| of which sugars | 27.9 g |
| of which free sugars | 24.2 g |
| Fat | 21.3 g |
| of which saturates | 12.5 g |
| Fibre | 0 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 240 ml pure maple syrup dark, robust grade
- 360 ml double cream
- 360 ml whole milk
- 6 large egg yolks
- 1 g fine sea salt or table salt a pinch
- 1
Reduce the syrup. Simmer the maple syrup in the saucepan for 4-5 min until reduced to about 180 ml. Concentrating it intensifies the flavour without the thin, watery result of using more syrup.
- 2
Add the dairy. Off the heat, whisk in the milk carefully, as it will sputter, then the cream. Warm over medium heat until steaming.
- 3
Temper. Whisk the yolks in the heatproof bowl, add two ladles of the maple dairy while whisking and pour back into the pan.
- 4
Cook. Stir over low heat until the custard coats the spatula and reads 77-80 °C. Hold it below a simmer to keep it silky.
- 5
Chill thoroughly. Stir in the salt, sieve, cool over the iced water and refrigerate for at least 6 h. Syrup-sweetened bases benefit from a longer rest.
- 6
Churn and freeze. Churn until thick, then freeze for at least 4 h. It stays a little softer than sugar-based ice cream, so it scoops easily.
Storage
Keep frozen in a covered container for up to 2 weeks.
