Gourmet Maple Dream Ice Cream
Indulge in the rich and creamy delight of Gourmet Maple Dream Ice Cream. Crafted with premium 35-percent cream and dark amber maple syrup, this luscious dessert exudes a delightful blend of sweetness with a hint of salt. Enhanced by the smoothness of egg yolks and a touch of vanilla, this ice cream is perfected with crunchy maple flakes for an unforgettable texture. Embrace the flavors of maple in every spoonful with this sophisticated and luxurious treat.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
35-percent cream
2 cups (none)
salt
1 pinch (none)
dark amber maple syrup
1 cup (none)
egg yolks
6 large (none)
milk
1 cup (none)
vanilla extract
1 teaspoon (none)
maple flakes
1/2 cup (for ice cream)
Instructions
1
1. In a heavy saucepan over medium heat, bring the 35-percent cream and a pinch of salt to a gentle simmer, making sure not to let it boil.
2
2. Meanwhile, in a separate bowl, whisk together the dark amber maple syrup and egg yolks until well combined.
3
3. Slowly pour about one-third of the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
4
4. Transfer the egg yolk mixture back into the saucepan with the remaining cream. Reduce the heat to medium-low and continuously stir the mixture until it becomes hot and slightly thickened, taking care not to let it boil.
5
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Stir in the milk and vanilla extract, mixing well.
6
6. Cover the mixture and chill it in the refrigerator thoroughly, ensuring it is completely cool before churning.
7
7. Follow the manufacturer's directions for your ice cream machine to churn the mixture. Once the consistency resembles soft serve, stir in the maple flakes.
8
8. Transfer the ice cream to a lidded container and freeze until firm before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Maple Dream Ice Cream?
It is a rich and creamy dessert made with premium 35-percent cream, dark amber maple syrup, and egg yolks, topped with crunchy maple flakes.
What type of cream is required for this recipe?
The recipe calls for 2 cups of 35-percent cream.
Which maple syrup should I use for the best flavor?
Dark amber maple syrup is recommended for its rich and deep flavor profile.
How many egg yolks are needed?
This recipe requires 6 large egg yolks to achieve a smooth and luscious texture.
Why is salt included in an ice cream recipe?
A pinch of salt is added to the cream to enhance the sweetness and balance the overall flavor of the maple.
Is milk used in addition to the cream?
Yes, 1 cup of milk is stirred into the strained custard mixture.
When should the vanilla extract be added?
Stir in the vanilla extract after the custard has been strained through a sieve and mixed with the milk.
What are maple flakes and when are they used?
Maple flakes add a crunchy texture; they should be stirred in once the ice cream reaches a soft-serve consistency during churning.
How do I prevent the egg yolks from curdling?
Slowly pour about one-third of the hot cream into the egg yolk mixture while whisking constantly to temper the eggs.
Why is it important to strain the custard?
Straining the custard through a fine-mesh sieve removes any solid particles, ensuring a perfectly smooth ice cream.
Can I let the cream boil in the first step?
No, you should only bring the cream to a gentle simmer; boiling can negatively affect the texture and stability.
How long should the mixture be chilled before churning?
The mixture must be chilled in the refrigerator until it is completely cool before it is placed in the ice cream machine.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the primary flavor profile of this ice cream?
It is a sophisticated blend of sweetness from the maple syrup with a hint of salt and a rich, creamy finish.
How should the final product be stored?
Transfer the churned ice cream to a lidded container and freeze until firm.
What temperature should I use to thicken the custard?
Use medium-low heat and stir continuously until the mixture is hot and slightly thickened, being careful not to boil.
Why use a heavy saucepan?
A heavy saucepan provides even heat distribution, which helps prevent the cream and eggs from scorching.
Is an ice cream machine necessary for this recipe?
Yes, the instructions specify using an ice cream machine according to the manufacturer's directions.
What tags define this recipe?
Common tags include maple, ice cream, dessert, gourmet, rich, creamy, and luxury.
Can I substitute the dark amber maple syrup?
While you can use other grades, dark amber provides the specific depth of flavor intended for this gourmet treat.
What should the consistency be before adding maple flakes?
The ice cream should resemble the consistency of soft serve before you stir in the flakes.
How much vanilla extract is in the recipe?
The recipe requires 1 teaspoon of vanilla extract.
Is this a gluten-free dessert?
Based on the ingredients listed (cream, syrup, eggs, milk, vanilla, maple flakes), the recipe does not contain gluten.
What makes this ice cream 'gourmet'?
The use of premium 35-percent cream, dark amber maple syrup, and the addition of unique maple flakes for texture makes it gourmet.
Can the egg yolk mixture be prepared in advance?
While the yolks and syrup can be whisked together, it is best to do so just before tempering with the hot cream.
What is the first step of the preparation?
The first step is to bring the 35-percent cream and a pinch of salt to a gentle simmer in a heavy saucepan.
Is this recipe considered a custard-based ice cream?
Yes, because it uses egg yolks and a heating process to create a thickened base, it is a custard-style ice cream.
How much maple syrup is used?
The recipe uses 1 cup of dark amber maple syrup.
Can I use light cream instead of 35-percent cream?
Using a lower fat cream will result in a less rich and less creamy texture than the recipe intends.
Does this recipe contain any artificial sweeteners?
No, it is naturally sweetened using dark amber maple syrup.