Maple Ice Cream
Alone or served with a warm Baked Apple, this treat from Alana Chernila’s book, The Homemade Kitchen, puts rich, dark, robust Grade B maple syrup to perfect use.
Excerpted with permission. The Homemade Kitchen
When I was a kid, one of the highlights of the sugaring season was maple tea, a thrown-together combination of maple sap, heavy cream, and Lipton tea. My mother worked at a farm, and I’d stop by the sugar shack whenever I could in the hopes of a warm cup of the sweet creamy tea. This simple ice cream is the taste of that memory, and it’s become my very favorite one to make at home. There’s no whisking of eggs or stirring over the stove, so the base comes together in just a moment. If you can get grade B maple syrup, use it here. The deeper the maple flavor, the better the ice cream.
- 2 cups heavy cream
- ¾ cup whole milk
- ½ cup maple syrup (grade B is best for this, if you have a choice)
- ¼ teaspoon kosher salt
- Combine the cream, milk, maple syrup, and salt in a quart jar. Screw on the lid and give it a good shake to combine the ingredients.
- Pour the maple mixture into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 2 hours before serving.
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