Maple Spice Ice Cream
- Total Time
- 20 minutes, plus chilling and processing time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup maple syrup
- 2cups heavy cream
- 6cardamom pods
- 2whole cloves
- 14-inch cinnamon stick
- ⅛teaspoon kosher salt
- 1cup milk
Nutritional analysis per serving (8 servings)
277 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 2 grams protein; 68 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
- Step 2
Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes. Allow to stand, off heat, for 20 minutes.
- Step 3
Strain into a bowl, discarding spices. Stir in reduced maple syrup, remaining cup cream and the milk. Transfer bowl to refrigerator or set into an ice bath to chill.
- Step 4
When cold, pour into bowl of an ice cream machine and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
Private Notes
Comments
I love this recipe. Be careful. The maple syrup; starts to get thick as it cools. Since the sequencing of the recipe calls for reducing the syrup before allowing the spice/cream mixture to cool for 20 min, the syrup can become hard. Keep an eye on it and slosh it around a bit to keep it from firming up. If you are using an ice bath to cool the mix, be sure to combine the syrup, hot cream/spice mix BEFORE putting on ice bath. Or else syrup will harden in the mix and ruin the batch.
Just made this and it is wonderful! All of the flavors come through. Given the comments I started the syrup once the initial mixture was cooling for 20 min so that it wouldn’t harden. Definitely a good idea. The syrup took longer than 10 minutes to reduce to 1/2. I decided to remove one of the cinnamon sticks so that it wouldn’t overwhelm and left everything else in the mixture, in the frig, for 5-6 hours. I then strained it and put it back in overnight before freezing in our machine.
Do Step 2 before Step 1.
For me, the maple flavor wasn’t strong enough. I added buttered walnuts so it tasted more like a mildly warm-spiced walnut ice cream. It also froze extremely hard so when serving, I would leave it out for a while beforehand.
Made with smoked maple and it was good! Next time I would do 50/50 smoked/regular as was too bold for some folks. My maple reduction seized when I added it to the milk, so would recommend letting cream/milk come to room temp before adding. In my case I poured the whole mixture into a pan and whisked constantly over low heat until the syrup incorporated.
I used my ice cream maker, used ground spices and didn’t reduce the maple and it came out great!
Double the spices
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