I came across my new favorite fall ice cream flavor at my local market: Salted Maple Ice Cream. When my supermarket ran out of this precious autumn gold, I got the idea to make my own version to get me through the season. This is the perfect dessert for those who love the salty and sweet mixture!
WHY YOU’LL LOVE THIS RECIPE
- Delicious maple flavor
- Rich, creamy texture
- French style ice cream
- Only 8 ingredients
- Goes with ANY fall dessert
I absolutely love the strong maple flavor featured in many delicious bakery and ice cream treats. If you are wondering where it comes from, it is the work of added natural flavorings. I have made the ice cream both with and without the flavoring, and it honestly tastes better with the natural flavor.
If you prefer a fully natural end product, simply replace the natural flavor with maple syrup. Otherwise, I highly recommend using the Amoretti Maple Praline Artisan Flavor. This is a natural flavor compound that adds extra nuttiness and sweetness.
This ice cream was made using a French ice cream base my mother taught me years ago. It is super creamy and buttery tasting thanks to the use of egg yolks.
I made this ice cream to pour over apple cobbler. I ate the whole thing practically by myself. Ouch! Beware, because this ice cream is not for the faint of heart! If 32 ounces of ice cream is too much, feel free to half or quarter the recipe.
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Ice cream maker
Large sauce pan
Large mixing bowl
- 4 cups (500ml) whole milk
- 4 cups (500ml) heavy cream
- 10 egg yolks
- 2 cups (260g) granulated sugar
- 1 tbsp (16ml) vanilla extract
- 1/3 cup (75ml) maple flavor
- 2 tbsp (30g) maple syrup
- 1 tsp sea salt
Make the creme Anglais
In a large sauce pan, let the milk and heavy cream come to a simmer. After 1 minute, turn the heat off and remove the pan from the burner. Let crème Anglais cool for at least 1 minute.
In a large bowl, beat the egg yolks and sugar until creamy, billowy, and superlight yellow. In a slow stream, pour the heated milk into the egg and sugar mixture and blend on low until the eggs are fully incorporated and tempered. Pour the ingredients back into the sauce pan and return to the stove. Mix in vanilla extract.
On medium heat (being careful not to bring mixture to a boil), continuously whisk the crème Anglais until it becomes as thick as sweetened condense milk. This should take 7 to 10 minutes. You will know it is ready when you dip a spoon into the mixture, take it out, and the mixture adheres to the back of the spoon. It should look thick and not translucent. Take the mixture off the heat and let it cool for 5 minutes.
Cover the mixture with plastic wrap and let it chill in the refrigerator for 8 hours or overnight.
Churn the ice cream
After the mixture has chilled, stir in the maple flavor and thoroughly stir the creme Anglais.
Churn the ice cream according to the directions on your ice cream maker.
In a large ice cream container or freezer safe plastic ware, layer the ice cream, a sprinkle of salt, and a drizzle of maple syrup. Repeat the layers three times.
Transfer the ice cream into the freezer and let it sit for at least 4 hours, ideally overnight. Enjoy!
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