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Maple Ice Cream    Veg     CD  DP    20mins plus freezing

Serves 4         Cold  Vegetarian  Dessert    Ices  Gluten Wheat Free



4 Egg Yolks

150ml/5 fl.oz. Maple Syrup

300ml/10 fl.oz. Whipping Cream

1/2 teasp Vanilla Essence




1. Beat egg yolks until thick and lemon coloured - about 5 minutes. Heat syrup until nearly boiling and pour about half of it very slowly in a thin stream into the egg yolks, beating constantly.


2. Stir this mixture into the rest of the hot syrup. Cook, stirring, over a low heat until thickened.


3. Beat the cream and vanilla in a chilled bowl until stiff. Fold it into the egg yolk mixture. Pour into a freezing tray, and freeze until firm -about 4 hours.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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