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Maple Ice Cream Recipe

5 stars - based on 1 reviews
| 1 Review

This maple ice cream recipe is a New England summer favorite! Recipe courtesy Mimi of Mimi Avocado.

Servings: 12

Active time: 30 minutes

Total time:


  • 1 c pure maple syrup
  • 2 c whole milk
  • 2 c half and half
  • pinch salt
  • 5 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 3/4 c toasted walnuts (optional)


  1. Heat maple syrup in small saucepan and let it simmer about 5 minutes until it is reduced to about 3/4 cup. Set aside to cool.
  2. Heat milk, half and half, and salt in medium saucepan over medium-low heat until it just comes to a boil, about 4 minutes.
  3. While milk & cream are heating, whisk egg yolks in medium bowl for 2-3 minutes until lighter in color.
  4. When milk is simmering, remove it from heat and pour 3/4 cup into egg yolks, whisking constantly as you pour. Then pour the egg yolk mixture back into the saucepan with the rest of the milk mixture. Put saucepan back over medium heat and stir constantly for about 5 minutes, until custard thickens and coats the back of a spoon.
  5. Remove custard from heat, and stir in maple syrup. Pour custard through fine-mesh strainer into a mixing bowl. Carefully place bowl into a larger pan half-filled with ice and water. Let custard chill for about 45 minutes.
  6. Cover custard and refrigerate at least 4 hours.
  7. When custard is well-chilled, freeze it in an ice cream maker according to the manufacturer's instructions.
  8. Add optional toasted walnuts when ice cream is almost fully churned and place into freezer until the ice cream is firm.

by Elizabeth Perhac Schmitt on 07/13/16
This looks great - I can't wait to try it. We both love my vanilla ice cream recipe - I will add some maple syrup next time.

Nutrition Facts

Serving Size (1/2 cup)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 220
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 40mg (2% DV)
23g (8% DV)
Dietary Fiber 1g (4% DV)
Sugars 18g
Protein 5g
Vitamin A 6%
Vitamin C 0%
Calcium 15%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.