Maple syrup is a popular pancake topping and natural sweetener, but how does it fare as an ice cream ingredient? Adding maple syrup to ice cream can provide intriguing flavor combinations, but it requires some care to achieve the best results. The viscosity and intense sweetness of maple syrup present challenges when using it in frozen desserts. With the right recipe adjustments, maple syrup can be an excellent addition to homemade or store-bought ice cream.
What is Maple Syrup?
Maple syrup is a syrup made from the sap of maple trees, most commonly the sugar maple. The sap is collected each spring and boiled down to concentrate the sugars and flavors. It takes around 40 gallons of maple sap to make 1 gallon of syrup. Maple syrup is graded based on color and flavor. Lighter syrups have a more delicate maple flavor, while darker syrups are bolder with notes of caramel. Grade A is the most common type sold for everyday use.
Nutrition Facts
Maple syrup contains:
- Water – 60%
- Carbohydrates – 90%
- Calories – 52 calories per tablespoon
- Minerals like calcium, potassium, and manganese
- Antioxidants
It has a very high sugar content but less fructose than honey or agave nectar. Maple syrup offers some nutrients but its main nutritional value is as a natural sweetener.
Flavors and Grades
Maple syrup is available in different grades based on color and flavor:
| Grade | Flavor |
|---|---|
| Golden/Delicate Taste | Very light, subtle maple flavor |
| Amber/Rich Taste | Light maple flavor, moderately sweet |
| Dark/Robust Taste | Stronger maple flavor, caramelized notes |
| Very Dark/Strong Taste | Intense maple flavor, bolder with molasses flavor |
The grade affects suitability for different uses. Lighter syrups are better for delicate foods, while darker syrups stand up to baking and cooking. Any grade can work for ice cream, depending on the flavors desired.
Does Maple Syrup Work in Ice Cream?
Maple syrup can definitely be used to flavor ice cream, but it requires some recipe adjustments. Here are some considerations:
Sweetness
Maple syrup is very sweet, with a sugar content of about 60%. Typical ice cream recipes have around 15-20% sugar. Using maple syrup instead of white sugar will make the ice cream extremely sweet. The recipe may need reduced sweetener in the base or other ingredients to balance the sweetness.
Texture
Maple syrup could make ice cream texture too soft or sticky if used in large quantities. The high water content of maple syrup can interfere with attaining a smooth, scoopable ice cream. Limiting the amount of maple syrup and compensating with a stabilizer can help create the right texture.
Flavor
Maple flavor takes well to dairy. It comes through distinctly in ice cream. The intensity depends on the grade used. Amber or dark maple syrups would give stronger maple flavor. Maple can get overpowering in large amounts, so it’s best used sparingly or in combination with complementary flavors like walnuts or cinnamon.
Freezing
Pure maple syrup can resist crystallization at frozen temperatures. Using a maple syrup blend or cooking the syrup into a concentrate before adding to ice cream can help minimize undesirable crystallization.
Tips for Using Maple Syrup in Ice Cream
Here are some tips to achieve great results when adding maple syrup to ice cream:
Use a Maple Syrup Blend
Using a blend of about half maple syrup and half invert sugar, corn syrup, or glucose minimizes crystallization from the pure maple syrup. The blend incorporates easier into the ice cream base.
Cook It into a Maple Concentrate
Simmering the maple syrup to remove some water content helps increase the solids. This makes a maple concentrate that won’t interfere with the ice cream texture as much. Cook 2 parts maple syrup down to 1 part concentrate.
Limit Maple Syrup Quantity
Maple syrup should make up no more than 20% of the total sugars in the recipe. For a 1 quart batch, use 1/4 to 1/3 cup maple syrup. Reduce other sweeteners like sugar or honey accordingly.
Use Higher Fat and Solids
Counteract the softening effect of the maple syrup by using cream with higher fat content and including milk powders in the ice cream base. This helps ensure a scoopable frozen texture.
Add a Stabilizer
Stabilizers like guar gum or carrageenan can offset the high water content of maple syrup. Add about 1/2 teaspoon of stabilizer per quart of ice cream base when using maple syrup.
Balance Sweetness
Reduce overall sweetness by using less sugar in the base or adding tart flavors like lemon juice or buttermilk to complement the maple syrup. The sweetness can overpower other flavors easily.
Pick Complementary Flavors
Maple pairs well with nuts like walnuts or pecans, warm spices like cinnamon and nutmeg, vanilla, brown sugar, bacon, oats, coffee, bourbon, and orange. Use these to accent the maple rather than competing flavors.
Maple Syrup Ice Cream Recipes
When used properly, maple syrup makes for delicious ice cream. Here are some recipe ideas:
Maple Walnut Ice Cream
Caramelized maple syrup and crunchy toasted walnuts give this ice cream fantastic flavor and texture contrast. Use maple syrup in place of corn syrup for the best flavor.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup walnut pieces, toasted
Directions:
- Heat cream, milk, maple syrup, brown sugar and salt over medium heat until steaming and sugar is dissolved. Remove from heat.
- Whisk egg yolks in a bowl. Slowly whisk 1 cup hot cream mixture into yolks. Return to pot and cook until thickened enough to coat the back of a spoon.
- Remove from heat and stir in vanilla.
- Cool mixture thoroughly, then freeze in ice cream maker according to manufacturer’s instructions. Add toasted walnuts in last 5 minutes.
- Transfer to a freezer-safe container to harden completely before serving.
Maple Cinnamon Ice Cream
The flavors of maple syrup and cinnamon are a classic pairing. This ice cream captures those warm spice notes.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Directions:
- Whisk cream, milk, maple syrup, cinnamon, nutmeg and salt in a saucepan. Heat over medium until steaming.
- Whisk egg yolks in a bowl. Slowly pour about 1 cup hot cream mixture into yolks while whisking. Return to pot and cook until thick enough to coat back of spoon.
- Remove from heat and stir in vanilla.
- Cool mixture thoroughly before freezing in ice cream maker per manufacturer’s directions.
- Transfer to an airtight container and freeze until firm, at least 2 hours.
Maple Bacon Ice Cream
Smoky bacon and maple are a salty-sweet pairing that makes a fun, unique ice cream flavor.
Ingredients:
- 8 slices bacon, cooked crispy and crumbled
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Directions:
- Cook bacon until very crispy, then crumble and set aside.
- Heat cream, milk, maple syrup, brown sugar and salt over medium heat until steaming and sugar dissolves.
- Whisk egg yolks, then slowly add about 1 cup hot cream mixture while whisking constantly.
- Return to pot and cook, stirring often, until thick enough to coat back of spoon.
- Remove from heat and stir in vanilla.
- Cool thoroughly, then freeze in ice cream maker according to manufacturer’s directions. Add crumbled bacon in last 5 minutes.
- Transfer to airtight container and freeze until firm before serving.
Should You Put Maple Syrup in Store-Bought Ice Cream?
Adding maple syrup to store-bought vanilla or plain ice cream is an easy way to incorporate maple flavor without making a whole batch from scratch. Here are some tips for success:
Use Good Quality Ice Cream
Pick an ice cream with higher fat and low air content, such as premium brands. Lower quality or “light” ice creams have more iciness that maple syrup accentuates.
Let Ice Cream Soften Slightly
Scoop ice cream into a chilled bowl and let sit for 5-10 minutes to soften just to a spreadable consistency. This prevents maple syrup from seeping through and to the bottom.
Drizzle in Maple Syrup
Drizzle a few tablespoons of maple syrup over the top while gently folding it into the softened ice cream. Evenly incorporate without overmixing.
Optional Mix-Ins
Consider adding chopped walnuts, pecans, almonds or peanut butter chips for texture and complementary flavor.
Refreeze Before Serving
After incorporating the maple syrup, return ice cream to the freezer for 1-2 hours to re-harden before scooping. This allows flavors to blend.
Use Within a Week
Store maple syrup ice cream in a sealed container and use within a week for best texture and flavor. The maple syrup tends to crystallize and weep over longer storage.
Conclusion
While it requires some recipe adjustments, maple syrup can be an amazing ingredient for homemade or store-bought ice cream. Its distinctive maple taste and sweetness enhance classic flavors like cinnamon and walnuts or provide an intriguing twist, as in bacon maple ice cream. By using a maple syrup blend, limiting quantities, and selecting the right complementary ingredients, maple’s sticky, intensely sweet properties can be tempered for ice cream success. Drizzling some syrup over your favorite store-bought vanilla ice cream makes for an easy way to satisfy that maple craving. Next time you make or buy a batch of ice cream, consider taking it up north and giving it a Vermont maple syrup twist.
