This week, we're celebrating Canada's upcoming 150th this year and what better way than with one of Canada's finest... pure Canadian maple syrup. This is a frozen summer into fall treat (I'd say all seasons, haha), that everyone should try, or at least, have an indulgent scoop of... it's so-so good!
Rich, creamy, and super-silky on the tongue, and even better, super-easy to make churned or unchurned. Making homemade ice cream has become one of my favourite hobbies, and then some... I love every step of the process, from recipe tinkering, creation and heading to the market for my goodies, to the blending, overnight chilling and next day churning. It's a very happy process! And surprizing family and friends with something homemade and spoon-licking yum always brings me such joy. Happy 150th Canada! I was here.
Here's what you'll need (makes 8 generous 2-scoop servings):
1 cup whole milk
2 cups heavy cream
3/4 cup pure maple syrup (Grade A, Medium Amber); I got mine from a hotel's gift shoppe.
6 tablespoons pure maple butter
pinch of salt
1 teaspoon pure vanilla extract
Directions:
Place the ice cream maker's freezer bowl in your freezer overnight.
Gently warm the maple butter on low heat, stove top.
Remaining on low heat, blend in the whole milk and heavy cream.
Add the pure maple syrup, vanilla extract and pinch of salt, and give a final stir.
Allow the creamy maple mixture to cool to room temperature, and then chill overnight in an airtight glass container in the refrigerator.
The next day... churn the mixture to your ice cream maker's manufacturer directions (20 - 25 mins).
Enjoy soft serve as is, or allow for a firmer texture by placing in an airtight freezer-safe container and storing overnight in the freezer.
- Happy Canada Day on July 1st!
Special thanks to North Hatley Maple Products.
