Maple Spice Ice Cream
Published August 3, 2010
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes, plus chilling and processing time
- Rating
- Comments
- Read comments
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Ingredients
½ cup maple syrup
2 cups heavy cream
6 cardamom pods
2 whole cloves
1 4-inch cinnamon stick
⅛ teaspoon kosher salt
1 cup milk
Nutritional analysis per serving
17 grams carbs; 70 milligrams cholesterol; 274 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 1 gram trans fat; 61 milligrams sodium; 3 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
- Step 2
Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes. Allow to stand, off heat, for 20 minutes.
- Step 3
Strain into a bowl, discarding spices. Stir in reduced maple syrup, remaining cup cream and the milk. Transfer bowl to refrigerator or set into an ice bath to chill.
- Step 4
When cold, pour into bowl of an ice cream machine and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
Private Notes
Comments
I love this recipe. Be careful. The maple syrup; starts to get thick as it cools. Since the sequencing of the recipe calls for reducing the syrup before allowing the spice/cream mixture to cool for 20 min, the syrup can become hard. Keep an eye on it and slosh it around a bit to keep it from firming up. If you are using an ice bath to cool the mix, be sure to combine the syrup, hot cream/spice mix BEFORE putting on ice bath. Or else syrup will harden in the mix and ruin the batch.
Do Step 2 before Step 1.
Just made this and it is wonderful! All of the flavors come through. Given the comments I started the syrup once the initial mixture was cooling for 20 min so that it wouldn’t harden. Definitely a good idea. The syrup took longer than 10 minutes to reduce to 1/2. I decided to remove one of the cinnamon sticks so that it wouldn’t overwhelm and left everything else in the mixture, in the frig, for 5-6 hours. I then strained it and put it back in overnight before freezing in our machine.
For me, the maple flavor wasn’t strong enough. I added buttered walnuts so it tasted more like a mildly warm-spiced walnut ice cream. It also froze extremely hard so when serving, I would leave it out for a while beforehand.
Made with smoked maple and it was good! Next time I would do 50/50 smoked/regular as was too bold for some folks. My maple reduction seized when I added it to the milk, so would recommend letting cream/milk come to room temp before adding. In my case I poured the whole mixture into a pan and whisked constantly over low heat until the syrup incorporated.
I used my ice cream maker, used ground spices and didn’t reduce the maple and it came out great!
Double the spices