Recipe: Maple Ice Cream with Berries

This ice cream is very rich, but is nicely balanced by the whole blueberries and chunks of strawberries running through it.


  • 6 large egg yolks
  • 2 cups heavy (whipping) cream (35% m.f.)
  • 1 cup pure maple syrup
  • ¾ pint whole blueberries
  • 1 cup hulled, chopped strawberries


  1. Beat yolks in a bowl until thick and pale yellow. Heat syrup in sauce pan over medium-high heat to boiling. Slowly add hot syrup to eggs to temper.
  2. Place eggs in top of double boiler or heat-proof bowl bowl over simmering water and cook, beating constantly until slightly thickened. Remove from heat and leave to cool.
  3. Beat cream until it forms stiff peaks and fold into the yolk mixture.
  4. Add to ice cream maker and use as directed. Add berries once ice cream is thick. Freeze in tupperware container until hardened.
  5. Serve with a drizzle of maple syrup or flaked maple sugar.


Next time I would macerate the berries before adding them. While they balanced out the heaviness of the ice cream, they were very cold to eat!