Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Maple Creemees
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- Level: Intermediate
- Total: 40 min (plus freezing)
- Active: 40 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 72 mg
- Sodium
- 52 mg
Maple creemee is a soft‑serve ice cream popular throughout parts of New England, especially in Vermont. During the warmer months, roadside stands and dairy farms open their windows to serve this creamy treat, known for its sweet — but not overpowering — flavor and its rich maple depth, often swirled high atop a cake cone. This recipe captures the essence of a classic maple creemee and makes it accessible to prepare at home without any specialized equipment. By gently reducing maple syrup to concentrate and intensify its flavor, then blending it with dairy for richness and a touch of sugar — without the use of eggs — you achieve a balanced, authentic taste. With simple tools like ice cube trays, a food processor and a pastry bag fitted with a tip, it becomes entirely possible to recreate soft‑serve ice cream in your own kitchen.
- Level: Intermediate
- Total: 40 min (plus freezing)
- Active: 40 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 72 mg
- Sodium
- 52 mg
Ingredients
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Directions
- Bring the maple syrup to a boil in a medium saucepan over medium-high heat. Lower to medium heat and simmer, stirring constantly, until thickened slightly and reduced to 3/4 cup, 2 to 3 minutes. The syrup will bubble up quickly; keep stirring so it doesn’t overflow.
- Stir the heavy cream, milk, sugar and salt into the maple syrup until smooth and the sugar is dissolved. Transfer to a liquid measuring cup. Divide among 2 to 3 ice cube trays (silicone trays are easier to unmold) and press plastic wrap directly onto the surface. Freeze until solid, at least 6 hours and up to overnight.
- Place an 8-inch square metal baking pan in the freezer. Unmold half of the ice cream cubes, using a spoon if needed, and transfer to a food processor. Blend, stopping and gently pushing down the cubes as needed, until the mixture is smooth and thick, 2 to 3 minutes. Scrape into the chilled pan and freeze to keep cold. Repeat with the remaining ice cream cubes. Press plastic wrap directly onto the surface and freeze until firm but still pipable, at least 2 hours and no longer than 3 hours.
- Transfer about half of the ice cream to a piping bag fitted with a round tip. Pipe into ice cream cones and serve immediately. Repeat with the remaining ice cream. (You can also freeze the ice cream overnight and scoop into cones.)
