kerravonsen | There Is At Least One Thing To Be Thankful To Canada For

It was a warm day. There was cream, and there was freezing. This one is very fattening!

Experiment #57: Decadent Maple Spice Ice Cream
Recipe:
* 2 eggs
* 150ml pure maple syrup
* 3 T Erythritol
* 300ml cream
* 250ml milk
* 1 cinnamon stick
* 1 whole nutmeg
* 2 whole cloves

Beat eggs until fluffy.
Slowly add maple syrup and Erythritol.
In a small saucepan, add cream, milk and spices. Heat slowly until it simmers but not boils.
Take off heat and let steep for 20 minutes.
Remove the spices.
Slowly add the cream + milk mix to the egg mix.
Cool in refrigerator or freezer.

This made too much for one batch, so I split it into two;

Batch 1: 750ml of original mix.

Batch 2: 450ml of original mix, plus:
* 300ml cream
* 1 T Erythritol
* 1/2 t vanilla bean powder

Process in ice-cream machine.

Whys: This was a blend of two different recipes. I thought maple syrup would go well in an ice-cream mix. I wanted to make another decadent full-cream ice-cream, just once more. I added Erythritol because I thought that would help the freezing temperature of the mix.

Result:
Batch 1: creamy soft texture; taste mildly maple-spicy like diluted spice cookies
Batch 2: texture creamy and a bit more solid than #1; felt a bit of fatty aftertaste, though. Taste was milder and more vanilla-y.

Verdict: Yum! The first batch was better in taste, but they were both very good.

Lessons:
(a) If you value your waistline, don't make this again.
(b) It might be worth trying the steeping-in-spices thing with evaporated milk or skim milk some time.