Vermont Maple Creemee
A dense, extra-creamy soft-serve made by folding real maple syrup into a rich vanilla base, then churning it soft and tall the way Vermont farm stands do all summer. It is noticeably darker and more custardy than ordinary soft-serve.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Ice cream maker
- •Saucepan
- •Piping bag or cone dispenser
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 25
- carbs
- 34
- protein
- 5
- calories
- 380
Instructions
- 1
Whisk the egg yolks and sugar together in a bowl until light in color.
- 2
Heat the milk and cream in a saucepan until steaming but not boiling.
- 3
Slowly whisk the hot milk into the yolks so they do not curdle. Pour everything back into the saucepan.
- 4
Cook over low heat, stirring constantly, until the custard coats the back of a spoon, about 5 minutes.
- 5
Take the pan off the heat. Whisk in the maple syrup, salt, and vanilla.
- 6
Pour the mixture through a strainer into a bowl. Cover and chill in the refrigerator at least 4 hours or overnight.
- 7
Churn in an ice cream maker following the package directions until thick and soft like soft-serve.
- 8
Serve right away swirled high into cones, or freeze it for a firmer texture you can scoop.
Chef's tips
Chill the mixture completely for at least 4 hours before churning so your soft-serve holds its swirl.
Storage
Freeze in an airtight container for up to 1 week; it firms up more than fresh-churned soft-serve.
Reheating
Let frozen creemee sit at room temperature for 10 minutes to soften before scooping or piping.
Common mistakes to avoid
- •Using light amber syrup instead of dark syrup, which loses its rich maple flavor against the cream.
- •Skipping the chilling step, which makes the soft-serve icy rather than smooth.
Serving suggestions
Cooked Vermont Maple Creemee?
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