I found this recipe (sort of) in my late-50's vintage Ladies' Home Journal Cookbook. It wasn't supposed to be ice cream; it was supposed to be folded together when partially frozen, and finished in freezer trays. Yeah, I'm a rebel, disregarding frozen dessert rules. *sigh* Boring! I know; I've been told.
This is the kind of ice cream recipe Pam likes: no cooked custard base. Truth be told, I prefer not to have to think hours ahead to, "Gee, maybe I'd like some fresh ice cream in, oh, about 9 hours..." So I'm with Pam on this one; anyone else joining in?
MAPLE DELIGHT DESSERT
1 cup pancake syrup (like Log Cabin) OR
1/2 cup pure maple syrup PLUS 1/2 cup corn syrup (which is what I used)
1 cup water
4 tbsp buttermilk powder OR 1 cup buttermilk and no water
1 tbsp lemon juice
1 cup whipping cream, whipped (makes about 2 cups)
Whisk together the syrup and buttermilk (or water and powder, which is what I used). Add the lemon juice. Meanwhile, whip the cream. Into the bowl of your ice cream maker place the whipped cream, then add the syrup/buttermilk blend with the machine running. Process according to the manufacturer's directions. Or, follow the original directions, freeze the syrup mix until it begins to crystallize, whisk it into the cream, and return to freezer.
Either way, this is a great treat. It's sweet enough, but with a nice tang to it. My kids were not overly thrilled with it, but my dearly beloved was. In fact, I served him a sundae made with this, 2 tbsp of pure maple syrup and a good handful of chopped walnuts. He wanted more. I told him not to be piggy, because he'd want it another night, too. The only downside to this recipe is that it's a small batch. Feel free to double it. After all, as Pam has said on more than one occasion, Every season is Ice Cream season. Or something like that.