Maple syrup ice cream

Maple syrup ice cream is simply delicious — truly irresistible. Adding maple syrup to ice cream is one of the best ideas ever — no one could resist another scoop! While it’s not the cheapest treat, it’s definitely worth coming back to from time to time. Serve it with toasted pecans, or stir a generous handful straight into the ice cream…

Makes about 700 ml.

Ingredients for the maple ice cream:

• 300 ml double cream
• 200 ml whole milk
• 180 ml maple syrup
• 3 egg yolks (from large eggs)
• 30 g sugar
• optional: 100 g pecans, chopped and toasted

Pour the milk and cream into a saucepan and heat gently until just boiling. Meanwhile, in a mixing bowl, whisk the egg yolks and sugar until pale and fluffy. Gradually add half of the hot milk mixture, whisking continuously. Pour the mixture back into the saucepan with the remaining milk. Heat gently over low heat, stirring constantly, until slightly thickened — the custard should lightly coat the back of a spoon. Do not let it boil, as it may curdle.Remove from the heat, allow to cool, then stir in the maple syrup. Cover and chill in the fridge until completely cold.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Towards the end, add the chopped pecans if using. Transfer to a container and freeze for a few hours until firm.

Without an ice cream maker:

Pour the chilled mixture into a container and freeze. Stir or whisk every 30 minutes for the first 3 hours to prevent ice crystals forming. Add the pecans and freeze until firm.

Enjoy!