Homemade ice cream with maple syrup and eggs

5 from 1 vote

Homemade ice cream with maple syrup and eggs

This recipe for homemade ice cream 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.

Prep Time5

Cook Time25

Freezing4

Total Time4 30

Course: Dessert

Keyword: eggs, Homemade, ice cream, maple syrup, vanilla

Servings:

Calories: 415kcal

Ingredients

600 ml pure cream
250 ml full cream milk
250 ml maple syrup
3 egg yolks
2 teaspoons vanilla extract

Metric - US Customary

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

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, allow the ice cream to freeze for another 4 hours before serving.

Storage

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.

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.

Nutrition