Maple Syrup & Vanilla Ice Cream

Name: Maple Syrup & Vanilla Ice Cream
Yield: Serves 6–8
Ingredients: 250 ml(9 fl oz/1 cup) pouring (single) cream; 125 ml(4 fl oz/½ cup) pure maple syrup; 250 ml(9 fl oz/1 cup) milk; 1 teaspoon vanilla extract

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

I am crazy about this with the pecan butter biscuits. You could also sauté some chopped walnuts or pecans in butter and then fold them through when the ice cream is just about ready. This will keep for up to a week in the freezer.

Ingredients

250 ml(9 fl oz/1 cup) pouring (single) cream
125

Dessert
Vegetarian
Gluten-free

Method

Mix together the cream and maple syrup in a bowl or container that has a lid. Whisk in the milk and vanilla. Put the lid on the bowl and put it in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put it back