Vanilla Maple Ice Cream Recipes

CHUCK'S MAPLE ICE CREAM

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.

MAPLE ICE CREAM

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.

MAPLE-WALNUT ICE CREAM

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.

VANILLA ICE CREAM WITH MAPLE-WALNUT SAUCE

Steps:

• Simmer maple syrup and salt in heavy medium saucepan over medium heat until slightly thickened, about 5 minutes (do not stir). Add 1/2 cup ice cream and whisk until smooth, about 1 minute. Stir in walnuts. (Can be made 4 hours ahead. Cover and chill. Rewarm over low heat, stirring often.) Scoop remaining ice cream into bowls. Spoon sauce over and serve.

SIMPLE VANILLA ICE CREAM

Steps:

• In a medium mixing bowl, use a whisk to combine the milk and maple syrup.
• Stir in the heavy cream and vanilla.
• Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.
• Add 1 cup of any type of mix-in (no larger than a chocolate chip in size) for added flavor!

EASY ICE CREAM (MAPLE OR HONEY SWEETENED)

Steps:

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

SALTED PECAN-MAPLE ICE CREAM

Steps:

• Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
• Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
• Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
• Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON

Steps:

• Top ice cream with maple syrup and bacon.

GRILLED MAPLE-BUTTER APRICOTS WITH VANILLA ICE CREAM

Steps:

• Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
• Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
• Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8-10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.