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Maple ice cream

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Recipe by Diana Earnshaw and picture from Pixabay.

At Christmas I make this ice cream and add a couple of cinnamon sticks to the milk whist it is being heated. If this is not the best ice-cream you have ever tasted, I’ll eat my hat! Remember though, the best results come from the best ingredients.


  • 300ml whole organic milk
  • 200ml organic maple syrup
  • 500ml organic double cream
  • 6 organic egg yolks, whisked (save/freeze the egg whites for use in something else)


  1. Bring the milk and maple syrup to almost boiling point.
  2. Add a couple of ladlefuls of the milk mixture to the egg yolks and mix well. Add this slowly to the hot milk and over a medium heat, stir constantly with a wooden spoon until the mixture thickens slightly, taking care that the yolks don’t scramble!
  3. Strain into a bowl, cover, cool then chill until you are ready to complete the ice-cream.
  4. Thoroughly mix the cream into the custard.
  5. Either: Pour into a freezer container and place in the freezer. Give a good stir every half an hour for a couple of hours, then leave to freeze completely. This improves the texture of the finished ice cream. 
  6. Or: Pour into an ice-cream maker and churn until partially frozen. Pour into a freezer container and continue freezing.
  7. To serve, remove the container from the freezer for about 15 minutes to thaw slightly before scooping.

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