Healthy Maple Ice Cream
This rich and creamy maple ice cream combines wholesome ingredients with natural sweetness for a decadent yet approachable dessert. Easy to make and full of real maple flavor, it’s a treat that satisfies any sweet craving while delivering protein and healthy fats. Perfect for everyday enjoyment or entertaining guests.
Equipment
- 2-quart ice cream maker
- Medium saucepan
- Whisk
- Mixing bowl
- Fine mesh strainer
Ingredients
- 6 large egg yolks
- ¾ cup Grade B maple syrup
- 1 tsp arrowroot powder or tapioca starch/cornstarch
- ¼ tsp sea salt
- 1 ½ cups half-and-half
- 1 ½ cups heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Custard Base: In a medium mixing bowl, start by whisking together 6 large egg yolks with 3/4 cup of Grade B maple syrup. Add 1 teaspoon of arrowroot powder (or tapioca starch/cornstarch) and 1/4 teaspoon of sea salt. Whisk continuously until the mixture becomes smooth, pale, and slightly thickened. This process ensures that the eggs and syrup blend evenly, forming the foundation of a silky ice cream custard.
- Incorporate the Dairy: Slowly pour 1 1/2 cups of half-and-half into the egg mixture, whisking constantly to prevent curdling. Take your time and ensure the liquids are fully incorporated. The gentle folding of the dairy into the egg mixture creates a velvety texture while building a stable custard base.
- Cook the Custard: Transfer the mixture to a medium saucepan and place it over medium-high heat. Using a sturdy whisk, stir constantly in a slow, circular motion. The goal is to gently thicken the custard without allowing it to boil. As it heats, the mixture should coat the back of a spoon lightly. This stage is crucial to achieving a smooth, creamy consistency without scrambling the eggs.
- Remove from Heat and Add Cream: Once the custard has thickened to a creamy, coat-the-spoon consistency, immediately remove the pan from the heat. Stir in 1 1/2 cups of heavy cream and 1 teaspoon of vanilla extract. The cream enriches the custard, creating a luxurious mouthfeel, while the vanilla enhances the natural sweetness of the maple syrup.
- Strain for Silky Smoothness: Pour the custard through a fine-mesh strainer into a clean mixing bowl. This step removes any small cooked egg bits or lumps, guaranteeing an ultra-smooth final ice cream texture. Press gently with a spatula to extract every drop of custard.
- Chill the Custard Thoroughly: Cover the strained custard with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled. Cooling the custard fully is essential for proper ice cream freezing and ensures a creamy, soft scoopable texture.
- Freeze in Ice Cream Maker: Pour the chilled custard into a 2-quart ice cream maker. Follow your machine’s manufacturer instructions for freezing. Typically, this involves turning the machine on and allowing the mixture to churn until it thickens and “stands” on a spoon. This process incorporates air, giving your ice cream a light yet creamy consistency.
- Hard Freeze for Firm Texture: After churning, transfer the ice cream to an airtight container. Place it in the freezer for an additional 4–6 hours to fully firm up. This step ensures that the ice cream holds its shape for scooping and serving while locking in all the rich maple flavor.
- Serve and Enjoy: Scoop the ice cream into bowls or cones, garnishing if desired with a drizzle of extra maple syrup or a sprinkle of chopped nuts. This homemade maple ice cream is creamy, flavorful, and delightfully sweet, perfect for a simple dessert or an elegant treat for guests.
Notes
- Adjust Sweetness to Taste: Maple syrup can vary in intensity. While 3/4 cup provides a balanced sweetness, you can use 1/2 cup for a lighter flavor or 1 cup for a richer taste. Always taste the custard before chilling to ensure it’s to your liking.
- Choose Grade B Maple Syrup: Grade B syrup has a darker, more robust flavor compared to Grade A. It enhances the maple depth without adding extra sweetness.
- Arrowroot Substitutions: If you don’t have arrowroot, cornstarch or tapioca starch works perfectly to stabilize the custard. Avoid overusing—1 teaspoon is sufficient.
- Chilling is Essential: Properly chilling the custard before freezing ensures smooth texture and prevents ice crystals from forming. Overnight refrigeration is ideal.
- Prevent Egg Curdling: Constant whisking during heating and removing from heat as soon as thickened ensures a silky custard. Never allow it to boil.
