This salted maple custard ice cream is the perfect fall treat! It encapsulates everything there is to love about this season – rich flavors that are both crisp and comforting. It’s made with a rich and velvety custard flavored with maple sugar and then swirled with salted Grade A amber maple syrup for a warming burst in every spoon!

Not only is this ice cream sinfully delicious but the tempering method makes the custard base less intimidating to make so even a novice ice cream maker will be head over heels for this recipe!

Enjoy this salted maple ice cream in a cone, scooped on to warm chocolate cake or sandwiched between cookies – theres really no wrong answer!

ingredients

Whole milk. Contributes water content that allows the ice cream to actually freeze
Heavy cream. Contributes butterfat to the ice cream that brings out the maple flavor and traps air bubbles during churning for a lighter, less icy texture
Egg yolks. Act as an emulsifier adding creaminess and body to the ice cream.
Maple sugar. Contributes sweetness and lowers the freezing point of the ice cream making it more pliable and reducing the “thawing” time needed before serving.
Grade A maple syrup. Reduced and swirled into the ice cream before freezing. It gives a wonderful burst of pure maple flavor.
Sea salt. Adds a much needed alternative flavor profile to an ice cream that would otherwise be cloyingly sweet.

how to make the perfect salted maple ice cream

Step 1. Whisk egg yolks and ¾ of the maple sugar in a bowl until it is pale and the mixture ribbons as shown below then set aside.

Step 2. Combine milk, heavy cream and the rest of the maple sugar in a saucepan and bring to a gentle simmer.
Step 3. Temper the egg yolk mixture. Start by adding about a third of the hot milk/heavy cream mixture from step 2. Make sure to whisk constantly and thoroughly to avoid hot spots that could cause the egg yolks to scramble.
Once tempered, slowly pour in the rest of the milk/heavy cream mixture into the tempered egg yolks until everything is completely incorporated.
Step 4. Return the custard base to stove over low-medium heat and heat gently and slowly until the mixture coats the back of a spoon. Strain the custard into a heat-resistant bowl with a lid or alternatively cover with plastic wrap. Refrigerate for at least 6 hours or overnight.

Step 5. Prepare maple syrup swirl by reducing over medium heat in a saucepan. Do NOT stir; this will cause the syrup to crystallize.

Step 6. Pour the reduced maple syrup into a heat resistant container, sprinkling sea salt evenly across the top. If using a deeper container, layer the maple syrup and sea salt for an even distribution.

Step 7. Once custard has been refrigerated for at least 6 hours pour in into your ice cream maker and churn according manufacturer recommendations. When done your ice cream should be soft but not soupy – about the consistency of frozen yogurt.
Step 8. Transfer your churned ice cream to your storage container, using a spoon to drizzle in the reduced salted maple syrup set aside earlier. Again, do not stir as sugar crystals can still form.

Continue to layer until all the ice cream and salted maple syrup is used.
Step 9. Freeze for at least an hour before serving. For any further servings the ice cream only needs to sit out for 5 minutes or less to soften sufficiently for scooping.

closeup of a container of salted maple ice cream being scooped

more tips for your salted maple ice cream

Choose a good quality maple syrup. Grade A Amber is what is called for in this recipe. Its flavor is a happy medium between the mild grade A golden and the robust grade A very dark making it versatile for your other cooking uses!
Pancake syrup will not work as a substitute – it lacks the authentic maple flavor and the high-fructose syrup will cause the ice cream to melt to quickly and have more icy crystals when it is refrozen.
Don’t allow milk/heavy cream mixture to come to a rolling boil. This could cause the mixture to curdle plus too hot of a mixture will cook the egg yolks too quickly causing them to “scramble.”
Slowly heat the custard base to avoid the dreaded “scrambled eggs” mistake when making custards. Remove the base from the heat once the mixture starts to coat the back of your spoon or spatula – this happens between 160-165°F
Do NOT stir maple syrup while it is reducing. Agitating the the syrup at high heat causes crystals to start forming and instead of a thick maple syrup swirl you’ll end up with a block of maple sugar.
Freeze the ice cream for at least an hour before serving. This allows ice cream to set and be firm enough for scooping. It also gives the salted maple swirl time to meld with the ice cream base.
Ensure maple syrup is reduced by at least a quarter in volume. This makes sure that it is thick enough to be a distinct swirl instead of melting into the ice cream.
Ensure your kitchen is cool. This will affect how effectively (and quickly) your ice cream churns. I churn my ice cream at the coolest spot in my kitchen so that my environment doesn’t work against me. This is especially important if using a canister-style ice cream maker.
Use a good ice cream maker. My go to is this one with a built in compressor. There’s no prep work needed beforehand and the machine works to keep the ice cream at the correct temperature for churning despite ambient temperature.
If using a canister-style ice cream maker like this one make sure that the canister is properly chilled before use. I recommend allowing it to rest undisturbed in the coldest part of your freezer for at least 12 hours. Plus in addition to churning at the coolest spot in your kitchen you can also use an insulated appliance cover to help keep it cold!