maple ice cream

This ice cream is perfectly creamy and simply silky smooth. I has a light maple flavor that pairs well with so many desserts, but especially with apple crisp!

Homemade Maple Ice Cream

maple syrup, Grade B, see notes

Teaspoon arrowroot, tapioca starch,

Teaspoon sea salt

half and half

heavy cream

Teaspoon vanilla extract

Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.

Whisk the half and half into the egg yolk mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn&#8217;t come to a boil.

When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla.

Pour through a strainer to remove any stray bits and chill the custard in the refrigerator for at least 4 hours.

Freeze the ice cream according to the manufacturer&#8217;s instructions for your 2 quart ice cream machine. The ice cream is done freezing when it stands up on a spoon. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it.

Maple bacon ice cream is a creamy, no-churn delight featuring bits of real bacon and a hint of maple syrup. Enjoy it for dessert tonight!

No-Churn Maple Bacon Ice Cream

condensed milk

maple syrup

vanilla

bacon (cooked, cooled, and finely chopped)

In a large bowl or stand mixer fitted with a whisk attachment, whip the whipped cream until stiff peaks form. Set aside.

In a separate large bowl, whisk together the sweetened condensed milk, maple syrup, and vanilla until fully combined.

Fold most of the bacon into the sweetened condensed milk mixture, reserving some for the top.

Fold half of the whipped cream into the maple bacon mixture.

Fold the bacon mixture into the remaining whipped cream just until combined.

Pour the ice cream into a 9x5-inch loaf pan and sprinkle the reserved bacon on top.

Cover with foil and freeze for 5-6 hours or overnight for best consistency.

OM Gosh! If you let another summer pass you by without making this Maple Pistachio Ice Cream..., what are you thinking?!! It&#39;s simply the best ice cream flavor there is! I promise every spoonful will make you swoon with delight!

Maple Pistachio Ice Cream (churn and no churn)

heavy whipping cream (well chilled)

(14 ounces) sweetened condensed milk (well chilled)

pistachios (shelled and chopped)

vanilla extract

maple extract

salt

maple syrup (optional, plus additional for serving)

Add the cold heavy whipping cream to a large bowl and use a stand mixer (or hand mixer) to whip the cream until double in volume. This will take approximately 2-3 minutes. *Note - start on low speed and increase the speed to high as the cream thickens to avoid splatter.

Once whipped, add the sweetened condensed milk, salt, maple, and vanilla extracts to the whipped cream and blend again until combined.

Gently fold in the chopped pistachios. Taste and adjust the maple flavor by adding additional maple extract if needed to suit your taste.

Pour the ice cream base evenly into a freezer container and drizzle with pure maple syrup.

Cover and freeze for at least 4 hours, but overnight is best.

Scoop, and drizzle with additional maple syrup and chopped pistachios before serving, if desired.

https://www.youtube.com/watch?v=BtzodBm--cY

Once you make this super simple no-churn MAPLE PISTACHIO ICE CREAM you'll wonder how you lived without it! Seriously!
You need:
4 cups heavy whipping cream
14 ounces sweetened condensed milk
pinch of salt
8 ounces chopped pistachios
2 tablespoons maple extract
1 teaspoon pure vanilla extract
pure maple syrup for serving
Printable recipe link - https://www.kudoskitchenbyrenee.com/maple-pistachio-ice-cream/

This is THE BEST homemade ice cream EVER!!

Maple ice cream uses maple extract and pure maple syrup to create a creamy and delicious treat! To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5 Note: 1 serving = 1 pint

Ninja Creami Maple Ice Cream

tbsp Cream Cheese

tsp Maple Extract

Sugar

Milk

Heavy Cream

tbsp Pure Maple Syrup

Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.

Combine cream cheese with 1 tsp maple extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.

Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.

Freeze the pint for 24 hours, ensuring it is placed on a flat surface in the freezer.

After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.

Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now your maple ice cream is ready to enjoy!

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Top 4 maple ice cream recipes from across the web

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Top Tags

Homemade Maple Ice Cream

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The most viewed maple ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine