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–+ servings
double scoop of salted maple custard ice cream in an ice cream scooper being drizzled with maple syrup

Salted Maple Custard Ice Cream

Rich and velvety maple-flavored custard ice cream swirled with salted Grade A amber maple syrup for a warming burst in every spoon!
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Prep Time: 35 minutes
Refrigeration/Freezing time: 7 hours
Course: Dessert
Keyword: fall recipes, ice cream, ice cream recipe, maple ice cream, maple recipes
Servings: 1 quart
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • ice cream maker
  • 1 medium saucepan
  • 1 fine-meshed sieve
  • 16-ounce capacity storage container

Ingredients

Maple Custard Base

Maple Syrup Swirl

Instructions

Maple Custard Base

  • In a medium mixing bowl whisk together the 5 egg yolks and ¾ cup of the maple sugar until the color lightens. Set aside.
  • In a saucepan, combine the 2 cups whole milk, 2 cups heavy cream, ⅛ teaspoon salt and the remaining ½ cup maple sugar and bring to gentle simmer over medium-high heat.
  • Temper the egg yolk mixture by slowly streaming in about a third of the hot milk/heavy cream mixture. Continue whisking while incorporating to avoid any hot spots that can cause a "scrambled egg" effect.
  • Finish making the custard base by slowly add the rest of the milk/heavy cream mixture to the tempered yolks continuing to whisk.
  • Return the custard base to the the stove and, over low-medium heat, stir with a until the mixture is thickened and coats the back of a spoon or spatula.
  • Transfer to a bowl and cover with plastic wrap then refrigerate for 6 hours (or preferably overnight) before churning.

Salted Maple Syrup Swirl

  • In a small saucepan and over low-medium heat reduce the maple syrup until volume is reduced by about a quarter. This will take about 6-10 minutes. Do not stir.
  • Once done, transfer to a heat resistant container with a lid. Sprinkle the sea salt across the top or, if you are using a deeper container, alternate pouring the maple syrup and sprinkling some salt until they are both completely used
  • Cover and set aside until ready to assemble the ice cream.

Making the ice cream

  • After the maple custard base has been in the refrigerator for at least 6 hours pour it in your ice cream maker and churn according to the manufacturer's instructions.
  • Transfer the ice cream to your freezer safe container - alternating ice cream with the salted maple syrup swirl until done.
  • Cover and freeze for at least 1 hour before serving.
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