This Homemade Maple Ice Cream is my first choice to pair with my favorite holiday desserts. It’s so perfect with apple pie or crisp, pecan pie, or the traditional pumpkin pie. The only dessert that I prefer vanilla over maple is of course with cherry pie. But, overall maple ice cream definitely wins in my book. I absolutely love the combination of the creamy maple flavor with the flavors of fall, particularly apple desserts. If you’re looking for a dairy-free ice cream for the holidays, try my Coconut Ice Cream. Even though it has a clear coconut flavor, it pairs with almost anything, much to my surprise.
How to make this recipe step by step
Step 1: Start by whisking together the egg yolks and maple syrup in a medium saucepan. Step 2: Stir in the half and half. Place the mixture on the stove and cook over medium high heat until the mixture begins to thicken, stirring constantly. You don’t want it to come to a full boil, but you’ll know it’s done when it begins to bubble around the edges slightly. Step 3: Next strain the custard mixture and refrigerate until fully chilled. The texture of the maple ice cream base is still runny but noticebly thicker than before you cooked it. The mixture ‘coats a spoon’ like the above photo and has some body. Step 4: finally freeze/churn the chilled ice cream base accordingly the instructions for your ice cream machine. The ice cream should look similar to the above photo and be a soft serve texture. From here it takes about 6-8 hours in the freezer for the soft-serve to freeze solid. The texture of this ice cream is totally fantastic, even after a week in the freezer it doesn’t get icy at all! I really hope you enjoy this Maple Ice Cream recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
