Maple Cashew Ice Cream Recipes

CHUCK'S MAPLE ICE CREAM

Chuck's Maple Ice Cream image

Provided by Chuck Hughes

Categories dessert

Time 40m

Yield 4 cups/1 l

Number Of Ingredients 7

Ingredients

2 cups/500 ml 35-percent cream
A pinch of salt
1 cup/250 ml dark amber maple syrup
6 large egg yolks
1 cup/250 ml milk
1 teaspoon/5 ml vanilla extract
1/2 cup/125 ml maple flakes

Steps:

In a heavy saucepan over medium heat, bring the cream and salt to a simmer.
In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.

OAT MILK ICE CREAM

Oat Milk Ice Cream image

This creamy vegan ice cream comes together easily with a base of store-bought oat milk. The addition of cashew butter and coconut oil gives the ice cream its creamy texture, and instead of using traditional egg yolks to thicken the base, we use tapioca starch (sometimes referred to as tapioca flour). The vanilla flavor is deepened and warmed from using cashew butter, maple syrup, and optional bourbon (which also helps keep the ice cream from setting up too hard in the freezer).

Provided by Food Network Kitchen

Categories dessert

Time 4h45m

Yield 3 1/2 cups

Number Of Ingredients 9

Ingredients

3 cups oat milk
3 tablespoons cashew butter
1/4 cup plus 2 teaspoons refined coconut oil, melted
1/3 cup plus 1 tablespoon vegan cane sugar
1/3 cup pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon bourbon, optional
Pinch kosher salt
1 tablespoon tapioca starch

Steps:

Combine 2 1/2 cups of the oat milk with the cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using) and salt in a blender. Blend on medium speed until smooth, about 1 minute.
Whisk the remaining 1/2 cup oat milk with the tapioca starch in a medium bowl to make a slurry and set aside.
Transfer the blended mixture to a medium pot over medium heat. Once it comes to a simmer, whisk in the slurry. Cook, whisking constantly, until thickened, 2 to 3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Lightly press plastic wrap directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours. (For faster chilling, set the bowl of ice cream base in a bowl of ice water and refrigerate.)
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it is the consistency of soft-serve (take care not to over-churn to prevent a grainy texture; see Cook's Note). Place the ice cream in the freezer to set up for at least 1 hour. Let sit at room temperature for 10 minutes before scooping.

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

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