MAPLE ICE CREAM RECIPE
Steps:
- In a heavy-bottomed medium saucepan, whisk together egg yolks and maple syrup until well-combined. Whisk in cream and half and half, then set over medium heat. Whisking frequently, cook until a custard forms on the back of a spoon but a swiped finger leaves a clean line, 10 to 15 minutes. Stir in salt and strain into an airtight container. Chill overnight, or at least six hours.
- The next day, churn in ice cream maker according to manufacturer's instructions. Return to airtight container and chill in freezer for at least three hours before serving.
Nutrition Facts : Calories 240 kcal, Carbohydrate 21 g, Cholesterol 196 mg, Fiber 0 g, Protein 6 g, SaturatedFat 8 g, Sodium 226 mg, Sugar 19 g, Fat 15 g, ServingSize makes about 1 quart, UnsaturatedFat 0 g
MAPLE BACON ICE CREAM
Provided by Claire Robinson
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
- Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
- In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
- Preheat the oven to 425 degrees F.
- Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
- Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
- Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
- BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
- Special equipment: candy thermometer, ice cream maker.
MAPLE CRUNCH ICE CREAM
A super-simple ice cream which goes gorgeously with warm puddings and cake
Provided by Jane Hornby
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using a metal spoon. Spoon into a 1-litre freezer-proof container and freeze for about 3 hrs, until softly frozen. This mix won't crystallise at the edges like most ice creams.
- Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.
Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
MAPLE-BACON CRUNCH ICE CREAM
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 2h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
- Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
- Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
- Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.
MAPLE-WALNUT ICE CREAM
With years of ice cream making to her credit, Patricia Rausch of Kearny, New Jersey came up with this refreshing treat. "My thick homemade fudge sauce makes an excellent topping for the ice cream, which has a hint of maple flavor."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 quart ice cream (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a small saucepan, heat half-and-half to 175°; stir in the sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extracts., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. During the last 5 minutes, add half of the syrup and walnuts. Refrigerate remaining mixture until ready to freeze; repeat the process, adding remaining syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving., In a heavy saucepan over medium heat, melt caramels with milk. Stir in chocolate chips until melted. Stir in cream until blended. Remove from the heat. Stir in walnuts and vanilla. Serve warm over ice cream. Refrigerate leftover sauce.
Nutrition Facts : Calories 769 calories, Fat 51g fat (26g saturated fat), Cholesterol 129mg cholesterol, Sodium 179mg sodium, Carbohydrate 73g carbohydrate (64g sugars, Fiber 2g fiber), Protein 11g protein.
HOMEMADE MAPLE-WALNUT ICE CREAM
When my family has get-togethers, I frequently receive a request to make this scrumptious ice cream. The walnuts make a delicious complement to the maple flavor-Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a small saucepan, heat the milk to 175°. Combine eggs and honey. Whisk in a small amount of the hot mixture to the egg mixture. Return all to the pan, whisking constantly., Cook over low heat until mixture coats the back of a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. For each batch, add some of the walnuts during the 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 358 calories, Fat 29g fat (15g saturated fat), Cholesterol 137mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE CRUNCH ICE CREAM
A super-simple ice cream which goes gorgeously with warm puddings and cake
Provided by Jane Hornby
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using a metal spoon. Spoon into a 1-litre freezer-proof container and freeze for about 3 hrs, until softly frozen. This mix won't crystallise at the edges like most ice creams.
- Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.
Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
MAPLE ICE CREAM
Provided by Eric Asimov
Categories ice creams and sorbets, dessert
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice water; set aside. In small saucepan, bring cream to a boil. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about 1/4 cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.
- Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 20 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 23 milligrams, Sugar 9 grams
MAPLE CRUNCH CREAM PIE
A rich maple cream filling, topped with cinnamony apples and a crunchy streusel topping - it's heavenly! You can even layer the maple cream and streusel in parfait glasses for a quick elegant dessert! I had some filling and streusel left over when I first made this so I made parfaits and they were fabulous!
Provided by Sue S.
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
- To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
- To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
- After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 58.5 g, Cholesterol 65 mg, Fat 30 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 508.1 mg, Sugar 37.6 g
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