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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Substituting Maple Sugar for Granulated Sugar
What to do instead of 1 cup of granulated sugar.
Use: 3/4-1 cup of maple syrup
Because: Maple syrup is less sweet than granulated sugar, if you like sweeter foods, use the larger amount of syrup. If you prefer something not as sweet use 3/4 cup.
Decrease: Liquid by 2 to 4 tablespoons per 1 cup syrup used.
Because: Syrup contains more moisture than the solid granulated sugar which the recipe called for.
Add: 1/4 - 1/2 teaspoon baking soda.
Because: Maple syrup has a slight acidity that needs to be neutralised for the batter to rise and form properly. Do not add soda if recipe contains buttermilk, sour milk, or sour cream since these liquids do the same thing.
Decrease: Oven temperature by 25 degrees.
Because: the maple syrup will tend to caramelize and burn on the top and edge sooner than a batter using a solid sweetener like sugar.
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)