FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
maple ice cream recipe
- Total Time: 540 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This homemade maple ice cream uses a rich custard base infused with dark maple syrup, complemented by a warm spiced pear caramel swirl. The combination creates a luxurious, comforting dessert that’s perfect for family gatherings.
Ingredients
- 500 ml heavy cream, divided (2 cups)
- 250 ml whole milk (1 cup)
- 6 large egg yolks
- 200 ml dark robust maple syrup (0.75 cup)
- 5 ml alcohol-free vanilla extract (1 tsp)
- 2 medium ripe pears, peeled, cored, and diced
- 60 g light brown sugar (0.25 cup packed)
- 30 ml water (2 tbsp)
- 2.5 ml ground cinnamon (0.5 tsp)
- 1 ml ground nutmeg (0.25 tsp)
- Pinch sea salt
Instructions
- Prepare Spiced Pear Swirl: Combine diced pears, brown sugar, water, cinnamon, nutmeg, and salt in a saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until pears are tender and sauce is syrupy. Allow the mixture to cool completely.
- Heat Cream and Milk: Heat the whole milk and half of the heavy cream (250 ml / 1 cup) in a separate saucepan over medium-low heat until steaming, but do not boil. Remove from heat.
- Temper Egg Yolks: Whisk together the egg yolks and maple syrup in a medium bowl. Gradually add about half a cup of the hot milk mixture to the egg yolk mixture while continuously whisking to temper the eggs.
- Cook Custard Base: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approx. 80°C / 175°F). Do not allow it to boil.
- Chill Custard Completely: Strain the cooked custard through a fine-mesh sieve into a clean bowl. Stir in the remaining cold heavy cream (250 ml / 1 cup) and vanilla extract. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Churn Ice Cream and Assemble: Pour the thoroughly chilled custard base into an ice cream maker and churn according to instructions until soft-serve consistency (20-30 minutes). Layer half of the churned ice cream and half of the cooled pear caramel swirl in a freezer-safe container. Repeat the layering process, gently swirling with a knife. Freeze for 4-6 hours until firm.
Notes
Ensure both the custard base and pear caramel swirl are completely cold before churning and layering. Strain the finished custard through a fine-mesh sieve before chilling to achieve a silky-smooth texture. When layering the swirl, avoid overmixing to maintain distinct ribbons of flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Frozen Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 52 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 180 mg
Keywords: Ice Cream, Maple, Pear, Custard, Homemade, Dessert, Autumn, Spiced, Frozen Dessert
