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Maple Ice Cream


Maple Ice Cream

Maple Ice Cream

Diana Rattray
Eggs and heavy cream make a rich and delicious old-fashioned ice cream. Feel free to add about 1/2 cup of chopped pecans, walnuts, or toffee chips during the freezing period.


  • 1 cup grade B maple syrup, or dark amber
  • 1 tablespoon cornstarch
  • 6 large egg yolks
  • 2 cups heavy cream
  • 1/2 cup skim or low fat milk
  • 1 teaspoon vanilla extract


In a heavy saucepan over medium heat, bring the cream to a simmer.

In a bowl, whisk together the maple syrup, cornstarch, and egg yolks. Pour about one third of the hot cream into the egg yolk mixture, whisking constantly, then stir the egg yolk mixture into the remaining cream into the saucepan. Stir to blend well. Lower the heat to medium-low and heat, stirring constantly, until hot and slightly thickened. Do not boil. Pour through a mesh strainer into a clean bowl. Stir in the milk and vanilla. Cover and chill thoroughly.

Freeze in your ice cream machine following manufacturer's directions.
Makes 1 quart of maple ice cream.

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