This Vanilla Bean & Maple ice-cream recipe and all but the image of the sticks are from my original website. It was first published in April 2016 and I made it again for Christmas. It’s as wonderful as I remember it to be.
For Christmas I made ice-cream sticks. To make them a bit special, I added chopped Toblerone chocolate just before it finished churning.
They were amazing. The Toblerone added a milk chocolate and hazelnut crunch. They went down well with kids and adults alike!
But let’s cut to the recipe. More about this recipe can be found below. Please keep scrolling and if you make this, do share, tag and comment below.
About my Vanilla Bean & Maple Ice-Cream
This recipe was posted on my original blog, 21 April 2016. It came about because I wanted to explore how to incorporate two of my favourite food ingredients. And I wanted it to be ice-cream.
So many people know and love vanilla bean ice-cream. The best quality vanilla-bean ice-cream is gorgeous, to say the least. It has enough going on on its own to be perfect with pies and tarts and chocolate cake. Mmmmm.
But when you swap out the white sugar with with coconut and throw in maple syrup, something amazing happens.
Good heavens, the ice-cream just soars to new heights. Seriously, the depth of flavour is sublime.
Below is exactly what I posted back in 2016. Since then I’ve upgraded my ice-cream churner to a Cuisinart with a built in compressor. I love using the gelato paddle with this as the texture is so much lighter.
The one I originally had was a Krups, with a bowl that needed freezing for 24 hours before churning. It worked well and was nice and compact, but I must say the Cuisinart is very convenient.
The original recipe post, 21 April 2016
Two 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.