For those of you in more Northern climates, this time of year likely means big, comfy sweaters, boots, soups, and sitting by the fire. In Florida, this time of year still means slippers (flip-flops), shorts and beach days. Right now, we are celebrating because the temperature didn’t get much above 80 degrees yesterday. We can feel a slight change in the air but it isn’t quite fall yet. While I love the fall desserts like pumpkin and apple everything, I am still feeling like ice cream.
On our recent trip to Vermont, we stopped at a farm that encourages you to watch them milk the cows, allows you to pet the cows and sheep and even has carriage rides. While we were there, we played old fashioned games and got to try their amazing maple ice cream that was freshly churned.
So yum! I knew that when we returned I would have to try to make it at home.
This ice cream doesn’t contain processed sugar and gets it sweetness and unique flavor from the maple syrup. Sawyer refuses to eat anything made with sugar but he will eat maple syrup and honey. I feel bad when he sits out for dessert so I have been really trying to make special treats for him.
I topped it with walnuts (my new obsession!) and a bit of chocolate syrup but it is plenty sweet if you want to skip the chocolate.
Maple Ice Cream
A simple but full of flavor ice cream recipe made with maple syrup. Perfect as a topping for fall baked goodies like apple or pumpkin pie but also great on its own.
- Prep Time: 5
- Total Time: 5
- Yield: 3 cups
- Category: Ice Cream
1 1/2 cups heavy cream
1 1/4 cup whole milk or raw milk
1/2 cup real maple syrup
1 tsp kosher salt
Combine all ingredients in a blender and process until combined.
Add to ice cream maker and churn according to the ice cream makers instructions.
Transfer to a freezer safe container and allow to freeze at least two hours before serving.
Be sure to use real maple syrup in this recipe. I used Grade A, which provides a dark color and a strong taste.