Super Smooth Maple Freeze
Erik Waring • August 30, 2019
Super Smooth Maple Freeze
Ingredients
3 egg yolks
1/2 cup maple syrup
2 cups heavy cream, whipped
whipped cream topping
fruit for garnish
Beat egg yolks until thick and lemon colored.
Heat maple syrup to its boiling point and slowly pour syrup into egg yolks, beating constantly.
Cook mixture, stirring constantly until thickened - do not boil.
Cool Mixture and fold in the 2 cups whipped cream.
Pour into ice cube tray and freeze until solid.
To serve, cut into squares and top with additional whipped cream and fruit as desired.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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