Skip to main content
Dessert

Maple Ice Cream

A dessert made by cooking maple syrup, adding eggs and cream, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Ice Cream

Ingredients

Directions

Make the base

  1. Cook the maple syrup until it reaches a hair-like consistency.

  2. Stir the syrup until it cools.

  3. Add the beaten egg yolks and cream to the cooled syrup.

Finish and freeze

  1. Fold in the beaten egg whites.

  2. Freeze the mixture.

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.

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).

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Maple syrup + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 maple flavor, and sets the ice cream's character.
Cream
Adds fat for a rich, smooth texture and a creamy mouthfeel.
Eggs
Egg yolks help emulsify and thicken the base, while beaten whites add airiness.

The step that matters

Cook the maple syrup to a hair-like consistency. Syrup cooked to the right concentration sets the sugar level, which controls how firm the frozen ice cream becomes. Under-cooked syrup leaves the base too soft, and over-cooked syrup makes it hard.

“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.

More maple ice cream recipes

Sauce 4 See all 27 →

You might also like

Maple FudgeMaple Fudge35 recipesMaple CreamMaple Cream34 recipesMaple Syrup FillingMaple Syrup Filling12 recipesMaple Cream CandyMaple Cream Candy11 recipes