(Serves 6)
This summer my son and I visited Cape Cod. While we were there, he was obsessed with playing miniature golf. We played multiple times in just a few days. One morning we woke up and it was raining, but he still wanted to play mini golf instead of going to a museum. “We’ll have the place to ourselves, mom!” He was correct, we did, and it was more fun without crowds. This one place was attached to its very own ice cream shop. How convenient! Of course we had to eat ice cream in the rain. I got a maple soft serve. It was fabulous and I’ve been thinking about it ever since.
I love maple flavored anything, but I often find that the maple flavor is muted and not “maple-y” enough for me. After playing around with a few different combinations, I nailed it with maple sugar, maple syrup, and maple extract. This results in a rich maple flavor and a soft scoopable texture straight from the freezer. You can customize it by adding walnuts, praline pecans, chocolate chips, etc. in the last minute of churning.
You Will Need:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup maple sugar
- 1 tablespoon maple syrup, 100% pure grade A dark
- 1 teaspoon maple extract
- ½ teaspoon salt
Instructions:
- Whisk together all the ingredients except for the heavy cream.
- Once all the sugar is dissolved, then add the cream. Place the ice cream base into the fridge to chill for a couple of hours.
- Churn, according to the instructions for your ice cream maker. Mine takes about 30 minutes to reach the consistency of soft serve.
- Place the ice cream in a container and freeze until hardened.
- Serve with any toppings you wish. I like to serve ice cream in vintage glassware for fun.
