Easy Ice Cream Maple Or Honey Sweetened Recipes

MAPLE ICE CREAM

Maple Ice Cream image

This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It's a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.

Provided by Michelle Edelbaum, Digital Dir

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 2h50m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup maple syrup, divided
8 egg yolks
3 cups half-and-half
1 cup heavy cream
1 pinch salt
1 tablespoon vanilla extract

Steps:

Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 16 g, Cholesterol 139.6 mg, Fat 13 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 39.8 mg, Sugar 12 g

EASY ICE CREAM (MAPLE OR HONEY SWEETENED)

Easy Ice Cream (Maple or Honey Sweetened) image

Make and share this Easy Ice Cream (Maple or Honey Sweetened) recipe from Food.com.

Provided by Bobbiann

Categories Frozen Desserts

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup maple syrup or 2/3 cup honey
2 teaspoons lemon juice
2 cups heavy whipping cream
3/4 cup milk
1 teaspoon vanilla

Steps:

Combine all ingredients, mixing well.
Start ice cream freezer and pour mixture into it.
Freeze according to manufacturer's instructions until desired consistency.

Nutrition Facts : Calories 398, Fat 30.5, SaturatedFat 19, Cholesterol 113, Sodium 49.9, Carbohydrate 30.2, Sugar 24, Protein 2.6

HONEY ICE CREAM WITH SUGAR MAPLE SMOKED SEA SALT

Honey Ice Cream with Sugar Maple Smoked Sea Salt image

Dairy and smoked salt go together like rainbows and lollipops. Only better. The rainbow's beauty is nice, but one can only speculate at its flavor, and you outgrow lollipops. Homemade ice cream is another matter. Swapping the bright intensity of sugar for the dewy softness of honey lends gusto to the meteorological event happening in your mouth. The interplay of pungent salt amid the cream's frozen opulence of sweet smoke and vanilla bolsters the soul with prismatic beauty all its own.

Yield serves 4; makes about 1 quart

Number Of Ingredients 5

Ingredients

2 vanilla beans
3 cups half-and-half
1/2 cup aromatic honey, such as eucalyptus, avocado, or heather
4 extra-large egg yolks
2 two-finger pinches maple smoked sea salt

Steps:

Cut the vanilla beans in half lengthwise. Scrape out the seeds with a small spoon. Put the seeds and pods in a medium saucepan. Add the half-and-half and honey and stir to dissolve the honey. Heat over medium heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, about 8 minutes.
Remove the pan from the heat and let the mixture steep, covered, for 1 hour. Remove the vanilla pods and discard. Mix in the egg yolks and cook over medium-low heat, stirring constantly, until lightly thickened and a thermometer reads 170°F, about 10 minutes. Remove from the heat.
Cover and refrigerate the ice cream batter until thoroughly chilled. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Scoop directly from the ice-cream maker for soft serve, or store in a freezer for at least 1 hour for firmer ice cream.
Serve scoops sprinkled with a little smoked salt.

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