Maple creemee

Cook it at home: Maple soft-serve ice cream

Without a soft-serve machine, churn this lighter maple base and eat it straight from the churn, when it has the creemee texture. Use dark, robust maple syrup for the most flavor.

Pans and tools

• Ice cream maker
• Piping bag with a large star tip (optional)

You’ll need

• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 3/4 cup (180 ml) dark, robust Vermont maple syrup
• 2 tbsp nonfat dry milk powder
• 1 tbsp cornstarch
• 1/4 tsp kosher salt
• 1/2 tsp vanilla extract

Steps

1. Whisk the cornstarch with 1/4 cup of the milk until smooth.
2. In a saucepan, whisk the remaining milk, the cream, maple syrup, milk powder and salt. Bring to a simmer over medium heat.
3. Whisk in the cornstarch mixture and cook, stirring, 2 minutes until slightly thickened.
4. Strain into a bowl, stir in the vanilla, cool, then chill at least 4 hours or overnight.
5. Churn in an ice cream maker. Serve straight from the churn, piped from a bag with a star tip if you like, for the soft-serve swirl.

Contains: ['Dairy'].

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