Maple ice cream


  • 300ml whole organic milk
  • 200ml organic maple syrup
  • 500ml organic double cream
  • 6 organic egg yolks, whisked (save/freeze the egg whites for use in something else)

Recipe by Diana Earnshaw and picture from Pixabay.

At Christmas I make this ice cream and add a couple of cinnamon sticks to the milk whist it is being heated. If this is not the best ice-cream you have ever tasted, I’ll eat my hat! Remember though, the best results come from the best ingredients.


  1. Bring the milk and maple syrup to almost boiling point.
  2. Add a couple of ladlefuls of the milk mixture to the egg yolks and mix well. Add this slowly to the hot milk and over a medium heat, stir constantly with a wooden spoon until the mixture thickens slightly, taking care that the yolks don’t scramble!
  3. Strain into a bowl, cover, cool then chill until you are ready to complete the ice-cream.
  4. Thoroughly mix the cream into the custard.
  5. Either: Pour into a freezer container and place in the freezer. Give a good stir every half an hour for a couple of hours, then leave to freeze completely. This improves the texture of the finished ice cream. 
  6. Or: Pour into an ice-cream maker and churn until partially frozen. Pour into a freezer container and continue freezing.
  7. To serve, remove the container from the freezer for about 15 minutes to thaw slightly before scooping.