Maple Spice Ice Cream Recipes

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.

Steps:

• In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
• Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes. Allow to stand, off heat, for 20 minutes.
• Strain into a bowl, discarding spices. Stir in reduced maple syrup, remaining cup cream and the milk. Transfer bowl to refrigerator or set into an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Steps:

• Cut each peach in half, remove pit, and cut each half into 6 slices.
• Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
• Allow to cool slightly before serving.

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

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.

Steps:

• In a large bowl beat eggs until creamy and then add next 4 ingredients (maple syrup - salt), stirring to blend.
• Transfer mixture to top of double boiler set over simmering water, over low heat.
• Cook, for 5-10 minutes, stirring constanlly until mixture coats spoon. Remove from heat. Let cool.
• Stir cream and vanilla into mixture.
• Transfer mixture to ice cream maker and process according to manufacturer's directions.

Steps:

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

Steps:

• Place the vanilla bean, scraped seeds, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat. Bring the mixture to a simmer, cover, and remove from heat. Allow to steep for 30 minutes; then strain, discarding solids.
• Combine egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
• Fill a large bowl with ice and water; set aside. Return milk to stove, and bring just to a simmer. Slowly pour milk mixture into yolk mixture, whisking constantly. Return it to the saucepan, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
• Remove the pan from the heat, and immediately stir in cold cream. Pass through a fine-mesh strainer into a bowl set in the ice bath. Stir occasionally until cool. Cover bowl, and place in the refrigerator until well chilled, preferably overnight.
• Pour the custard into an ice-cream maker, and churn according to the manufacturer's instructions, until ice cream is set but not hard.
• Transfer the soft ice cream to an airtight container, and freeze at least 4 hours or up to 1 week.