Maple Spice Ice Cream

Substituted star anise for the cloves and it came out beautifully. This is a recipe you can tweak for your spice palate and it’s not too sweet.

Love this ice cream! I changed a few things due to what I had on hand. 2 1/2 cups heavy cream, 1/2 cup water, 3 cardomom pods, 1/4 t. ground cloves, 1/2 t. ground cinnamon. Definitely agree with everyone else: do step 2 first. Also, if you have a gas stove, I recommend using low heat instead of medium-low for both steps 1 and 2. The only thing I can complain about is somehow I managed to spill a third of the ice cream mix all over myself so we didn't have nearly enough. This ice cream is heaven!

Anybody else get flummoxed trying to reduce the syrup by half? My first try ended up burnt. The second try went better, but didn't reduce entirely. The resulting ice cream tasted more of cardamom, very little of maple. Maybe I should try a lower grade of maple syrup for a "robust" flavor. What do you think?

This was delicious! My ice cream maker broke and I could not even churn the cooled mixture. I just put it in the freezer overnight. Maybe the maple syrup keeps it relatively soft and almost chewy? The next day the mix was hard but not impossible and was, basically, ice cream! Everyone ate and enjoyed! (Good with nectarines...) Overall, a very delicious flavour! Did not taste like maple syrup, just spices, like a very gentle chai latte. Yum!!! An easy and apparently fool proof ice cream recipe!

This ice cream was lovely. I added ginger snaps or after the churn and it was a great Friendsgiving treat. I will say, it takes much more like the spices than maple. The maple syrup adds sweetness to the base, but didn’t add much maple flavor (maybe that was my choice of syrup).

Sorry but this tasted like curry ice cream. :(

This ice cream is amazingly good and easy to make! I also did step 2 before 1. The flavors are wonderful. I was able to share it (this is the time of Covid while I'm writing) and it was deemed a keeper!

Do Step 2 before Step 1.

Just made this and it is wonderful! All of the flavors come through. Given the comments I started the syrup once the initial mixture was cooling for 20 min so that it wouldn’t harden. Definitely a good idea. The syrup took longer than 10 minutes to reduce to 1/2. I decided to remove one of the cinnamon sticks so that it wouldn’t overwhelm and left everything else in the mixture, in the frig, for 5-6 hours. I then strained it and put it back in overnight before freezing in our machine.

I left the spices in the mix and put it in the fridge overnight then strained them out before puthing it in the ice cream maker. Delish!

This is delicious and so much easier to make than a normal custard-based ice cream. Also love that the only sweetened is the maple syrup! A big hit served with apple pie for Thanksgiving.

I love this recipe. Be careful. The maple syrup; starts to get thick as it cools. Since the sequencing of the recipe calls for reducing the syrup before allowing the spice/cream mixture to cool for 20 min, the syrup can become hard. Keep an eye on it and slosh it around a bit to keep it from firming up. If you are using an ice bath to cool the mix, be sure to combine the syrup, hot cream/spice mix BEFORE putting on ice bath. Or else syrup will harden in the mix and ruin the batch.

I made this ice cream minus the spices, and instead used 1/2 cup of lavender infused maple syrup. It was DEVINE!

Sooo good. I used allspice instead of cloves because that's what I had. Used really good local maple syrup. Mine was a soft serve consistency, and still pretty soft even after freezing for a few hours. Maybe I needed to churn a bit longer. Still experimenting with making ice cream. Absolutely delish.