Wednesday, November 4, 2009

Maple Delight

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?


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.


Mickle in NZ said...

Maple Syrup Delight!

I confess that I'm planning to take over the large bottle/jug of Canadian Maple Syrup that lurks at the back of my folks' fridge when I head up there in Mid December. Hope to usurp their waffle maker too.

Ssshhhhhhhhh please, blogger friends,

LOL and much loving care, Michelle xxx

Channon said...

Yum. That sounds wonderful!

Tobi said...

I've never heard of this before. Sounds great. I love maple syrup and that sundae sounds really, really good.

Katherine Aucoin said...

This looks great and after making ice cream, I'm with you and Pam, I'd rather not have that long lead time.

Pam said...

Mmm. I loved maplenut ice cream when I was a kid. This recipe brings a smile to my face - it looks really tasty Marjie.

Pam said...

That's my girl! No cooked custards for us, easy all the way!

The Blonde Duck said...

I'll snack on this while I wait for you to post the sweet potato cranberry bread.

Daddy looks that way ALL the TIME.

Anonymous said...

I love the favor of maple. I'm giving this a try!

noble pig said...

As a fellow maple nut, this would work for me SO well!

~~louise~~ said...

For some reason, perhaps the maple syrup, I don't think this recipe would work as an Ice Cream in a Bag type recipe, LOL However, what a wonderful way to include ice cream as a seasonal dish for Fall. I absolutely adore Maple Syrup in any way shape or form.

Thanks for sharing, Marjie. It's a keeper!!!