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Maple Spice Ice Cream

5.0(121)

Here is an egg-free ice cream with a light, sophisticated flavor. Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices. The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.

by Melissa Clark

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Quick, Ice Creams And Sorbets, Dessert

Servings

—

About a quart

Total time

20 min

Calories / serving

277 kcal

Ingredients (7)

1/2 cup maple syrupmaple-syrup
2 cups heavy creamheavy-cream
6 cardamom pods
2 whole clovesclove
1 4-inch cinnamon stick
1/8 teaspoon kosher saltsalt
1 cup milkmilk

Instructions (4 steps)

01In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
02Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes. Allow to stand, off heat, for 20 minutes.
03Strain into a bowl, discarding spices. Stir in reduced maple syrup, remaining cup cream and the milk. Transfer bowl to refrigerator or set into an ice bath to chill.
04When cold, pour into bowl of an ice cream machine and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

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