Maple Syrup Ice Cream
From: Marielle, Quebec, Quebec, Canada
Comments: A real treat!
Servings: 6 to 8
  • 1 cup [250 mL] maple syrup
  • 2 egg yolks
  • 1/2 cup [125 mL] milk
  • 2 egg whites
  • 1 1/4 cups [310 mL] whipping cream
  • Into a large casserole, bring maple syrup to a hard boil.
  • Leave to boil for 5 minutes.
  • Meanwhile, well beat together egg yolks and milk.
  • Remove casserole from heat.
  • Beating, slowly pour mixture into hot maple syrup, until really well combined.
  • Leave to cool to room temperature.
  • Then, beat egg whites until stiff, yet not dry.
  • Fold beaten egg whites into cooled maple syrup mixture.
  • Into a clean bowl, whip whipping cream until stiff peaks form.
  • Well fold whipped cream into mixture.
  • Pour mixture into an ice cube metal tray [separations removed].
  • Freeze until half-frozen.
  • Using a fork, whip half-frozen mixture.
  • Freeze mixture for 30 minutes.
  • Using a fork, whip mixture once more.
  • Freeze mixture until firm, for 3 to 4 hours, before serving.