This homemade ice cream recipe with maple syrup and eggs is a tasty and wholesome dessert that's quick and easy to make. Enriched with pure cream, whole milk, egg yolks and vanilla extract, and sweetened with pure maple syrup instead of sugar, this no-cook recipe is sure to become a favourite in your household.
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Homemade ice cream with maple syrup and eggs is perfect for hot summer days, or melting over warm winter desserts.
The rich sweetness of pure maple syrup adds more than just sweetness to the recipe. It brings a deep caramel flavour with hints of vanilla and toffee, creating a warm, cosy taste.
Unlike other ice cream recipes which require you to cook a custard first, in this recipe, inspired by the Nourishing Traditions cookbook, the egg yolks remain uncooked.
I'm comfortable making raw egg dishes for my family because I understand how to prepare them safely, but if you're unsure about eating raw eggs you can either leave them out or try my custard-base ice cream recipe.
Homemade ice cream with maple syrup and eggs is delicious served on its own in a bowl or ice cream cone, or paired with warm desserts like my Easy Apple Crumble.
Why you'll love this recipe
Quick and easy - Unlike some ice cream recipes there's no need to cook and cool a custard base so it's quick and easy to make.
Wholesome ingredients - With only five natural and wholesome ingredients, and no refined sugar, this ice cream is a healthier dessert option.
Make ahead dessert - Great for a get together or an easy after-dinner treat you can make in advance.
More homemade ice cream recipes to try
- Vanilla ice cream with sweetened condensed milk and cream
- Custard base vanilla ice cream
- Homemade berry ice cream
Equipment
To make this recipe you will need:
- Measuring cups and spoons
- Whisk
- Mixing bowl
- Ice cream maker (optional) - I like to use my Cuisinart ice cream maker to make homemade ice cream, however it's possible to make this recipe without one and I have included instructions below for how to churn ice-cream by hand.
- Wooden spoon
- Plastic bowl scraper (optional) - I like to use a plastic bowl scraper (normally used in bread making) to scrape the ice cream from the sides of the ice cream maker freezer bowl without damaging it
- Large freezer-safe container to store the ice cream
- Ice cream scoop (optional) - makes serving ice cream easier, no more bent dessert spoons!
If you love making food from scratch, an ice cream maker is a really good investment. I use my every week to make fresh homemade ice cream and the flavour combinations are unlimited.
The Cuisinart ice cream maker I use is available from Amazon.com.au (AU readers) and similar from Amazon.com (USA and other readers).
Ingredients
- Pure (heavy) cream
- Full cream (whole) milk - Using a milk with higher fat content will yield a creamier result
- Egg yolks
- Pure maple syrup
- Vanilla extract - Choose pure vanilla extract for best results. Learn how you can make it yourself with my homemade vanilla extract recipe.
Method
If you're using an ice cream maker, be sure to read the instructions before you begin. If you're using a freezer-bowl ice cream maker, you will need to freeze the inner bowl for 24 hours prior to making this recipe.
Step 1: Combine the cream, milk, egg yolks, vanilla extract and maple syrup in a mixing bowl. Whisk until well combined.
Step 2: Pour the mixture into the bowl of the ice cream maker, insert the whisk, attach the lid and begin churning.
Churn for approximately 25 minutes, or until almost frozen.
Step 3: Transfer the churned ice cream into a freezer-safe container, using a wooden spoon or plastic dough scraper.
Step 4: Cover and freeze for at least 4-6 hours, or until firm.
How to churn ice cream without an ice cream machine/maker
To churn the ice cream by hand, simply pour the ice cream mixture into a freezer-safe container and place it in the freezer. After 45 minutes mix the ice cream with a wooden spoon, scraping down the sides of the container. Return to the freezer for another 45 minutes. Continue this process until almost frozen, for about 8 hours. After churning, freeze for further 4 hours before serving.
How to store
Homemade ice cream can be stored in an airtight container in the freezer for several months and will remain safe to eat, however for the best flavour and texture, it's best enjoyed within 1 to 2 weeks.
Top tips
- When making ice cream, it's best to use very cold ingredients. Refrigerate the eggs and maple syrup before use.
- After freezing, remove the ice cream from the freezer and allow it to sit at room temperature to soften for 5 to 10 minutes before serving.
- Use an ice cream scoop warmed in hot water (then dried with a tea towel) to serve the ice cream.
Frequently asked questions
Yes. Maple syrup can be added to homemade ice cream as a sweetener, in place of sugar. It brings a deep caramel flavour with hints of vanilla and toffee - delicious!
Pure maple syrup is best for this recipe (not maple-flavoured syrup).
According to Healthline, maple syrup may be a healthier alternative to refined sugar because it contains minerals, vitamins, and antioxidants. However, its high sugar content still means moderation is required when consuming maple syrup.
When used in ice cream, eggs act as an emulsifier, helping the fat and liquid blend together more effectively, which reduces ice crystal formation and results in a softer, more luxurious ice cream.
Eating raw eggs in ice cream is generally considered safe if you work quickly and freeze the ice cream mixture as soon as possible after mixing it (i.e. don't leave it sitting out on the bench). Vulnerable people or those with compromised immune systems should not eat foods that contain raw eggs. For more information check out Australianeggs.org.
That's easy, just leave them out of the recipe. Be sure to use pure (heavy) cream and full cream (whole) milk as the higher fat content will help you to achieve a creamy texture without the addition of egg.
I like to use my Cuisinart electric freezer-bowl style ice cream maker to make homemade vanilla ice cream.
First, make sure the freezer bowl is frozen solid by wrapping it in reusable plastic bag and placing it in the freezer overnight.
Then make the mixture and add it to the freezer bowl. Place it in the machine, then attach the whisk and cover. Switch the machine on and churn the mixture for 25 minutes.
When it's done transfer the semi-frozen mixture to a freezer-safe container, gently scraping the sides on the freezer bowl with a plastic dough scraper.
Finally, place the ice cream in the freezer to firm up before serving.
If you have a different type of machine, simply follow the manufacturer's instructions.
If you don't have an ice-cream maker place the mixture into a freezer-safe container and place it directly in the freezer. Every 45 minutes or so take it out and give it a good stir with a wooden spoon, scraping down the frozen bits from the sides and mixing them through the rest. This process mimics the churning action of the ice cream maker and will take about 8 hours depending on the temperature of your freezer.
Avoid using low-fat cream or milk which produces a harder, less-creamy result. Chill ingredients prior to churning. When using an ice cream maker, ensure the inner bowl is fully frozen prior to churning. Don't expect the ice cream to be ready to serve straight after churning. It needs to transferred to the freezer for at 4 - 6 hours to become firm and 'scoopable'.
Homemade ice cream will last in the freezer for several months and remain safe to eat, however for the best flavour and texture, it's best enjoyed within 1 to 2 weeks.
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Recipe
Homemade ice cream with maple syrup and eggs
Ingredients
- 600 ml pure cream
- 250 ml full cream milk
- 250 ml maple syrup
- 3 egg yolks
- 2 teaspoons vanilla extract
Instructions
- Combine the cream, milk, maple syrup, egg yolks and vanilla extract in a mixing bowl and whisk until well combined.
- Pour the ice cream mixture into the freezer bowl of the ice cream maker, and place it in the machine. Insert the whisk, attach the lid and begin churning. Churn for 25 minutes. Refer to the notes sections for instructions for how to churn the ice cream by hand.
- Transfer the churned ice cream into a freezer-safe container, using a wooden spoon or plastic dough scraper, and cover.
- Cover and freeze for 4 - 6 hours before serving.
Notes
- When making ice cream, it's best to use very cold ingredients. Refrigerate the eggs and maple syrup before use.
- After freezing, remove the ice cream from the freezer and allow it to sit at room temperature to soften for 5 to 10 minutes before serving.
- Use an ice cream scoop warmed in hot water (then dried with a tea towel) to serve the ice cream.
Nutrition
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Hi, I'm Emily!
I'm a mum of 2 who is passionate about making real food from scratch, homesteading and creating a cozy handmade home. Here on my blog you'll find recipes, DIY projects and inspiration for simple living.
Emily says
Simple to make and really delicious.