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Dessert

Maple Sauce for Ice Cream

A maple syrup sauce thickened with cream and salt, served hot over ice cream.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Sauce for Ice Cream

Ingredients

Directions

Make the sauce

  1. Boil two cups of maple syrup until quite thick.

  2. Add one-half cup of cream and a speck of salt.

  3. Cook until it will form a soft ball when tried in cold water.

Serve

  1. Pour over the ice cream.

  2. Keep it hot by standing the dish in hot water until ready to use.

Nutrition, whole recipe (rough)

103Calories
0 gProtein
5 gFat
14 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Maple Syrup1 tbsp (20ml)52
Cream1 tbsp (15ml) heavy51
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maple syrup
Provides the main sweetness and flavour, and thickens as cooking drives off water and concentrates the sugar.
Cream
Adds fat for a smooth, rich texture and softens the sweetness of the syrup.

The step that matters

Cook until it forms a soft ball in cold water. The sauce thickens as water evaporates and sugar concentrates. Stopping too early leaves it thin and runny, while cooking too long makes it stiff and grainy as it sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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