MAPLE SYRUP ICE CREAM
Autumn is here, and I was lucky enough to be in Canada when the fall foliage was at its peak gorgeousness. We don’t get colors like that where I’m from and it’s something I’ve always wanted to see. Of course it was colder than where I’m from too but worth the shivers. Canada’s forests are breath-takingly beautiful.
Maple syrup is something the Canadians do extremely well, which isn’t surprising; they’ve been doing it for a long time. First Nation tribes like the Algonquians harvested the sweet sap of the Maple tree at the beginning of each Spring thaw. They developed sugar-making rituals, such as the Sugar Moon’s Maple Dance, and introduced the amber syrup to the European colonists when they first arrived.
Canadian maple syrup comes in bottles, cans, and jugs. If you are like me (raised on Karo and Aunt Jemima), the grading system on the authentic maple syrup labels might make you hesitate. Don’t worry, I got you.
Understanding the grading system is very simple : go for the Grade A or B varietals.
Grade A is harvested at the beginning of the Spring thaw and is typically light with a delicate maple flavor.
Grade B is harvested at the end of the season and requires a longer boiling time to concentrate the sweetness and flavor. Grade B syrup has a stronger maple taste and contains more nutrients and minerals than its lighter cousin.
I prefer Grade B for cooking and in general. Just keep in mind, the darker the syrup, the stronger the flavor and the higher the nutrients. Think about your recipe and choose a syrup based on the one you think would best meet the recipe’s needs.
Finally, avoiding “Processing Grade” maple syrup should be easy… they don’t sell them in containers smaller than 5 gallons. You won’t find that at IGA…
Enjoy!!
Ingredients:
(Makes about a half quart)
6 Tablespoons dark or medium (Grade B*) Maple Syrup ( 85 mL )
3/4 cup whole milk ( 180 mL )
1 tablespoon of sugar ( 12 grams )
3/4 cup heavy cream (180 mL)
3 egg yolks
tiny pinch of kosher salt
1/8 teaspoon vanilla
Bowl of ice water
*You can also use Grade A syrup, but the maple flavor will be lighter. See the Notes section at the bottom of this page to learn how to strengthen the flavor of Grade A syrup by reducing it.
Tools:
Small sauce pot
Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)
Whisk
Sieve
Large bowl & smaller bowl (ice bath)
Wooden Spoon or Heat-resistant Spatula
Thermometer*
*Ideal, not essential
Instructions:
1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.) Place a sieve over a medium bowl and set aside.
2. Set your heavy-bottom pot or double boiler over medium high heat. Add the milk, heavy cream, and sugar and stir until the sugar has melted and the dairy mix begins to steam.
3. Whisk the egg yolks in a medium bowl. Once it is uniform, add a tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolks. Add the yolk mixture back into the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon, making sure to mix the bottom as well. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.
4. Strain the custard into the medium bowl with the sieve. Stir to cool. Add the maple syrup, vanilla, and salt to taste.
5. Float the bowl in your ice bath and stir until cool. (5-ish minutes)
6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.
7. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.
8. Store the ice cream in a pre-chilled, air-tight container and freeze!
This Maple Syrup Ice Cream will keep for about one week.
Notes :
+ Maple syrup ice cream is one of those ice creams that can feel a bit “one note” after a few bites. It often benefits from adding another flavor to balance the taste out and make it more interesting. See our notes on toppings and pairings below for ideas!
+ Maple syrup can be very sweet. Raise or lower the quantity of maple syrup according to your tastes. You can even concentrate the maple syrup taste by reducing it in a heavy bottom pan over medium-low heat for a few minutes. Do not let it boil. The color will turn slightly darker as it reduces.
Great pairings for Maple Syrup:
Sweet: Breakfast Breads (Pancakes, French Toast, Cinnamon Buns), Apples, Cakes with Autumn spices, Cinnamon, Bread Pudding, Walnuts, Pecans, Hazelnuts,
Savory: Breakfast Meats (Bacon, Sausage, Ham), Roasted Vegetables, Pretzels
Alcohol: Bourbon, Whiskey, Stouts, Apple Cider, Rum
Once again, my sister’s recipe for Brown Sugar Bacon:
1. Place the oven rack in the lower third of your oven and preheat it to 400°F (205 °C). Line a baking sheet with aluminum foil and place a cross-wire cooling rack over it.
2. Run your strips of bacon under cool water (helps reduce shrinkage). Brush both sides of the bacon with balsamic vinegar and place on the rack spaced evenly. Rub a little brown sugar on the side of the bacon facing upwards.
3. Bake for 15 to 20 mins (or until it is cooked through. It's better to be on the crunchy side if you're adding it to ice cream, but you can use this recipe any way you want.)
4. Chop or break into small pieces and fold into your ice cream before serving!
Maple Syrup Ice Cream
Laura | October 2018
Prep & Cooking time: 20 minutes
Chilling time: 4 hours
Total time: ~ 4 hours 20 minutes
Servings: Makes about one half quart of ice cream
Level of Skill: Easy
Ingredients:
- 6 Tablespoons dark or medium (Grade B*) Maple Syrup ( 85 mL )
- 3/4 cup whole milk ( 180 mL )
- 1 tablespoon of sugar ( 12 grams )
- 3/4 cup heavy cream (180 mL)
- 3 egg yolks
- tiny pinch of kosher salt
- 1/8 teaspoon vanilla or 1/4 vanilla bean seeds
Instructions:
Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.) Place a sieve over a medium bowl and set aside.
Set your heavy-bottom pot or double boiler over medium high heat. Add the milk, heavy cream, and sugar and stir until the sugar has melted and the dairy mix begins to steam.
Whisk the egg yolks in a medium bowl. Once it is uniform, add a tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolks. Add the yolk mixture back into the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon, making sure to mix the bottom as well. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.
Strain the custard into the medium bowl with the sieve. Stir to cool. Add the maple syrup, vanilla, and salt to taste.
Float the bowl in your ice bath and stir until cool. (5-ish minutes)
Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.
When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.
Store the ice cream in a pre-chilled, air-tight container and freeze!
Nutrition:
(per 1/2 cup serving)
Servings: Four 1/2 cup sized scoops
Fat: 13 grams
Calories: 237
Nutrition estimated by Happyforks.com