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Vanilla bean and maple syrup ice-cream

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Vanilla bean and maple syrup ice-cream

Published on April 21, 2016 | By |
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Vanilla beans, maple syrup and coconut sugarTwo of the food ingredients I simply adore are maple syrup and vanilla beans. I mean adore. The smell of vanilla is just heavenly and maple syrup has a depth of flavour that nothing else comes close to.

For ages I’ve been wanting to pair the two into ice-cream, but just haven’t had the egg yolks floating around to cook with. The opportunity arose after clarifying a big pot of chicken stock the other day with eight egg whites, so I seized it and set about making the dreamy custard base.

David Lebovitz’s ice-cream recipe method is the one I use for the majority of my custard-based ice-creams, although I do tend to reduce the amount of sugars in my versions because I find David’s recipes far too sweet for my palette. If you want to increase the sweet factor in my adaptions, then go for it.  For the record, I used coconut sugar in place of cane sugar in this recipe – it has a lower GI factor and is therefore supposed to be much better for you than refined cane sugar.

As an optional extra, I also toasted some hazelnuts to churn through the ice-cream, but then decided not to – so the addition of nuts would also be good in this recipe or you could sprinkle freshly toasted nuts over the top.

I’d be happy to serve this ice-cream to any chef and am confident I’d see them swoon.

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Ingredients

  • 1.5 cups milk
  • 1.5 cups pouring cream (preferably unthickened)
  • 8 free range egg yolks
  • 1 tablespoon organic coconut sugar
  • 2 fresh vanilla beans, split
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup good quality pure maple syrup
  • Good pinch of sea salt (about 1/4 teaspoon but no more!)

Instructions

  • 1. Pour the milk and one cup of the cream into a saucepan. Add sea salt. Scrape the seeds from the split vanilla beans and add the seeds and pods to the milk. Warm the milk until it's just reached simmering point but don't let it boil. Cover and stand for 10 minutes to infuse it with that vanilla magic.
  • 2. Pour the last half cup of cream into a large jug or other pouring container. Pop into the fridge until ready to use. Have a sieve that fits the top ready to go once the custard is cooked.
  • 3. Place the egg yolks into a mixing bowl and add the coconut sugar. Beat on high speed until creamy.
  • 4. Remove the vanilla beans from the milk and set aside. Wipe out any skin from the saucepan and replace the vanilla beans. Pour the milk into a jug and while the mixer is still going, slowly pour the hot milk into the whipped egg yolks. I mean slowly because if you pour too fast the egg will curdle with the heat and you'll have to start again.
  • 5. Once the milk and eggs are thoroughly mixed, return them to the pan and place over gentle heat. Stir the mixture constantly with either a wooden spoon or whisk until the mixture thickens enough to coat the back of a spoon. If you have a thermometer, make sure you don't let the temperature go over 75C / 167F or it will start to taste eggy.
  • 6. Remove the cream from the fridge, place a fine strainer over the top. Remove the vanilla beans from the pan and pour the custard into the jug with the cream. Stir to combine and sit in an ice bath for a few minutes to cool rapidly.
  • 7. Cover the top of the custard with cling film, gently pushing right into the jug or bowl until the plastic touches the top of the custard. This prevents a skin from forming on the top and it can be scraped when being removed.
  • 8. Refrigerate until it's chilled - 4-6 hours or overnight.
  • 9. Churn in your ice-cream maker according to manufacturer's instructions. Mine is a 10 year old Krups with a bowl that needs pre-freezing. The results can be a bit hit and miss and one day I'll buy myself a good electronic one. Oh that's going to be a big day in the life of this foodie!
  • 10. Once churned, spoon into a freezer bowl and place in the freezer until ready to eat.

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About Chef

Marti Cuatt

Marti is The Infatuated Foodie. She's a dedicated and passionate cook, creator of recipes and a qualified journalist, professional writer and marketing communications consultant who just loves everything about ...