Maple Syrup Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Maple Ice Cream.
A maple ice cream recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat together egg yolks and maple syrup till well-mixed in a heavy-bottomed mid-sized saucepan. Beat in cream and half and half, next set over a mid-sized flame. Beating often, cook till a custard forms upon the back of a spoon yet a swiped finger leaves one clean line, 10 to 15 minutes. Mix in salt and strain into an airtight container. Put in the fridge overnight, or at least six hours. This next day, churn in ice cream maker according in order to manufacturer's instructions. Return to airtight container plus put in the fridge in freezer for no less than three hours before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
13.5 g per serving
27 % of the 50 g daily maximum · 54 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 4.3 g |
| Carbohydrate | 18.1 g |
| of which sugars | 16.2 g |
| of which free sugars | 13.5 g |
| Fat | 19.2 g |
| of which saturates | 11.2 g |
| Fibre | 0 g |
| Salt | 0.45 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
