Recipe courtesy of Martha Stewart
Save Recipe Print
Total:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Prepare an ice bath: fill a large bowl with 1/2-inch water and ice. Pour maple syrup into a small high-sided saucepan, and stir in milk. Set a candy thermometer in the syrup, and place over medium-high heat. Cook, without stirring, until the temperature registers 232 degrees F, about 10 minutes. Remove from heat, and pour into a cold, clean saucepan placed in the ice bath. Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form. Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1-inch above it or a candy thermometer registers about 100 degrees. Once the mixture reaches the proper temperature, using a wooden spoon, stir slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter, about 12 minutes. Working quickly, transfer the cream to a jar or plastic container, and store, covered, in the refrigerator for up to 6 months, or store indefinitely in the freezer.;

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Maple Cream Pie

Recipe courtesy of Gesine Bullock-Prado

Chuck's Maple Ice Cream

Recipe courtesy of Chuck Hughes

Maple Bacon Ice Cream

Recipe courtesy of Claire Robinson

Maple Spice Ice Cream

Recipe courtesy of Bobby Flay

Maple-Walnut Cream Pie

Recipe courtesy of Food Network Kitchen

Maple-Fig Ice Cream

Recipe courtesy of Giada De Laurentiis

Maple Cream Berries and Walnut Ice Cream

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword