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Maple Ice Cream

Serves: 8 (1/2 cup servings)
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1 tablespoon granulated sugar
1 1/2 teaspoons cornstarch
1 egg
1 cup milk
3/4 cup maple syrup
2 1/2 cups heavy cream


In a small saucepan, stir together the sugar and cornstarch until no lumps remain. Add the egg and whisk until pale yellow. Whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. In a separate saucepan, heat the syrup to a simmer, and then stir into the custard. Cool to room temperature, about 30 minutes. Stir in the cream and refrigerate until chilled, at least 1 hour. When the mixture is cold, prepare as directed in a 1-quart ice cream maker.


Per serving: 372 calories (percent of calories from fat, 70), 3 grams protein, 25 grams carbohydrates, trace fiber, 29 grams fat (18 grams saturated), 133 milligrams cholesterol, 55 milligrams sodium.

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