Maple Gelato Recipe
Indulge in rich, naturally sweet maple gelato! Serve scoops with an extra drizzle of maple syrup for an irresistible treat.
Servings 1 quart (4 cups / 1 L)
Ingredients
- 2 cups milk, preferably whole (3.25% m.f.) or partly skimmed(2% m.f.)
- 1 cup heavy cream (35% m.f.)
- 1 cup pure maple syrup
- 2 tbsp cornstarch
- 1 large egg yolk, or ½ tablespoon (4 g) extra cornstarch
Instructions
- In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, maple syrup, and cornstarch together. Remove the saucepan from the heat and whisk in the milk, maple syrup, and cornstarch mixture.
- Return the saucepan to medium heat and cook, stirring regularly, until the mixture thickens slightly, about 6 minutes.
- If using the egg yolk: Place the egg yolk in a medium bowl and whisk until pale and thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine.
- If using the extra cornstarch: In a small bowl, whisk the cornstarch with 1 tablespoon (15 ml) of water. Then, pour into the maple gelato mixture, whisk to incorporate, and cook for 2 to 3 minutes more.
- Remove from the heat. Pour into an airtight glass container. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight. The maple gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Pour the maple gelato mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the maple gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the maple gelato to an airtight container and freeze until firm, about two hours.Maple gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take maple gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.For an extra indulgent touch, drizzle your serving of maple gelato with a bit of pure maple syrup. Simply irresistible!
- MAKE IT DAIRY-FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
- MAKE IT VEGAN: Substitute oat milk for the regular milk and oat creamer or more oat milk for the regular heavy cream.
Video
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