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Pure Maple Syrup Ice-cream (No egg recipe)

>> Monday, February 06, 2012

Pure Maple Syrup Ice-cream #2

I think I have discovered a favourite way to make ice-cream. Alice Medrich, how utterly talented is she? Her recipes in 'Pure Dessert' yet again tell me that minimal ingredients and preparation still can yield very good results.

 You see, I am not a big fan of making custard-based ice-cream. I just cannot bother to do it in hot weather. The texture, too, feels a little bit heavy after freezing. It was not until I discovered Alice Medrich's recipe that I've managed to make ice-cream a bit more often. Her recipe contains no eggs, just cream and flavouring ingredients. It results in lighter and softer product. Even after sitting in the freezer for a lengthy period, the ice-cream texture is still soft-serve like, which I totally adore.

 On Sunday I made ice-cream with just cream, a bit of milk, a pinch of salt and pure maple syrup. I used the organic dark maple syrup (Grade B) we carried all the way from the US. The deep, dark caramel flavours of maple syrup really shined through. It was such a marvellous recipe, a keeper!

 (I took the photos when it was really hot. It melted so FAST! ARG!)

Pure Maple Syrup Ice-cream

 Pure Maple Syrup Ice-cream

 (Based on "Pure Dessert")

Note: because there are no yolks to thicken the ice-cream, it tends to melt quicker. I have an idea from Momofuku Milk Bar's cereal ice-cream recipe that a bit of gelatine may help, but I have not tested it yet. 

1/2 cup milk
1/2 cup dark organic maple syrup (Grade B if you can get it)
Scant 1/8 tsp salt
600ml heavy cream

 Heat the milk in a saucepan until barely simmer. Set aside to cool down to lukewarm, then pour in maple syrup and salt. Stir to dissolve. Stir in the cream, and chill overnight.

 The next day, freeze the ice-cream according to your ice-cream maker's instructions. I've found that with this recipe, extra churning time is required (but I got really hot and humid weather, too).

 Serve soft or freeze in the freezer until hard to scoop. If the ice-cream gets too hard, leave to stand for a few minutes until scoopable.

Pure Maple Syrup Ice-cream #1


Anna @ The Littlest Anchovy 8:45 PM  

Right. That is it. I am going out on pay day and getting myself an ice-cream maker. With this recipe in mind, it is going to be torture to wait until then!

Kajal- Aapplemint 8:55 PM  

The Icecream looks just too irresistible and no eggs is a big thumbs up.

Rosa's Yummy Yums 9:33 PM  

What a beautiful ice cream and gorgeous pictures!



Magda | My Little Expat Kitchen 9:48 PM  

Oh, I have to get that book. I hear it has the most amazing recipes in it.
I love your ice cream, and your photos are stunning, Ahn.

leaf (the indolent cook) 9:58 PM  

I also tend to make ice cream without eggs, most of the time. This sounds beautiful!

sreebindu 10:27 PM  

super yumm..

Thank u for stopping by my blog =)

shaz 11:01 PM  

Got to try this method. I don't mind the custard based version too much, but I adore soft serve too :)

La Table De Nana 12:42 AM  

You make me happy I have an ice cream maker:) Gorgeous.

Lisa H. 12:52 AM  

I could do with a big scoop in this hot weather... love your photos (always) :D

chinmayie @ love food eat 12:57 AM  

I love how simple this recipe is! I have never made ice-cream because of the eggs in the recipe.
Love the photos...

Cocoa and Lavender 1:11 AM  

I am so lucky to have family still in Vermont and New Hampshire to send me maple syrup - and now I have another great - and easy! - way to use it! Thanks Anh! ~ David

Angie's Recipes 2:34 AM  

Really smooth and delicious!

Angie's Recipes 2:54 AM  

Anh, may I know how you do the lighting setup for these photos...just highlighting the food/main object and leaving the rest dark.

Little Corner of Mine 2:56 AM  

Wow, I would love to try this! Looks yummy.

Nik 3:56 AM  

I share your love for Alice Medrich and all things related to her. The fact that your recipe has such few ingredients to give such a beautiful icecream is heavenly on time and taste! Great work on the photography too.

sliceofmylyfe 4:36 AM  

I love your moody ice cream photos. Just too beautiful

Kiran @ 4:38 AM  

Divine -- the only thing I need now it's an ice cream maker.

Your photos are so beautiful -- melted ice cream or not ;)

A trick I learn -- chill your bowls too before scooping for photo shoot :)

Ganga108 7:59 AM  

Mmmm. I think this would work well with organic raw honey too.

Tina @ bitemeshowme 8:14 AM  

Can't believe how easy that is....

Soma 9:04 AM  

Love your photographs. How many times will I tell you that. The framed one looks so beautiful.The shades and tones of brown highlights the ice cream so well and I do love it that it melted:)

I do not ever make custard ice creams neither do I like having them. When we go out we have the light gelato like ice cream and use only cream or half half at home to make ice cream.

Anh 9:11 AM  

Thanks everyone for the ice-cream love :>

ANGIE: I took these photos in a very dark cloudy day. I pushed the ISO up to the limit. The ice-cream was on a small table whose height was almost at the same level as my window bench.

In terms of light source, it was diffused on the right of the bowl. I left the blind cover most of the window, only let a small portion of the light came through (if you know what I mean). That created the shadow I wanted.

I also did not use any reflector on the left of the ice-cream. The background was dark brown, so it created a darkened shadow.

In Photoshop, I just push up the contrast a little :)

Hope it helps!

Peter G | Souvlaki For The Soul 9:14 AM  

I'm about to embark on a no custard ice cream recipe today…with a little twist. This looks wonderful Anh! I adore the taste of pure (real) maple syrup. Love the pics too! very moody!

Ambika 10:06 AM  

Yummy!! I love ice cream! But I got diagonised with sinus six months ago and haven't been eating ice cream or frozen yogurt at all :( Just drooling at your pics!

Russell at Chasing Delicious 10:46 AM  

Beautiful photos! This ice cream sounds soo good. I could definitely handle a bowl or two.

pickyin @ LifeIsGreat 12:51 PM  

You know how I love moody photos Anh, this post is beautiful for me.

I have been wondering about soft serve ice creams (like those served at McDonald's and IKEA) and would try this the next time I embark on gelato making. The melting ice cream is good looking, it's only natural!

kathryn elliott 1:44 PM  

Boy oh boy this looks good Anh. I'm with you on the can't be bothered to make a custard in the middle of summer thought. Such a lot of hassle and heat from the stove, when I want something cold.

One of my favourites is the honey frozen yoghurt at 101 Cookbooks. It's unbelievably good and so very simple - no custard required.

I'm adding your recipe to my bookmarks. Thank you.

Hannah 7:46 PM  

Maple syrup is one of my most favouriterest flavours in the world, so I would be 100% ready to pretend I'm not lactose intolerant and eat several meltingly-delicious bowls of this in a row. Wonderful!

Jennifer (Delicieux) 7:53 PM  

Your ice cream looks divine Anh! I've never heard of Alice Medrich. Thanks for sharing, I will have to do some research into her recipes. I usually make custard based ice creams using a variation of a Dorie Greenspan recipe, which I adore.

I know what you mean about ice cream melting fast in the heat! I had the exact same problem on the weekend!

Sylvie @ Gourmande in the Kitchen 8:00 PM  

I love Alice Medrich as well, she brings such pure flavors to her recipes.

Deeps @ Naughty Curry 9:29 PM  

that bowl of ice cream has got me craving some sugar! looks delecious

SavoringTime in the Kitchen 7:24 AM  

I would to feel the warm weather again and enjoy eating cold ice cream! I'll be saving this one for summer here :) It looks so delicious and if you like the method it must be good.

Chopinand @ ChopinandMysaucepan 10:17 AM  

Dear Anh,

I'm not an ice-cream fan so no egg ice-cream is definitely my choice if I had to eat it. Love the wooden props that you have in these beautiful photos.

Jo 11:36 AM  

Looks delicious and it is definitely giving me inspiration to take out my ice-cream mixer this weekend.

Suzi 2:16 PM  

Thank you so much for stopping by for a chat I am honored. Your photos are just fabulous and of course not to mention the ice cream. I just love too itand no egges are included. This looks delicious.

El 4:22 PM  

This looks great. I can't wait to use the local maple syrup I just bought. Perfect recipe!

Angie's Recipes 5:36 PM  

Thanks, Anh, for the explanation. That helps a lot!
Happy Wednesday!

Johanna GGG 9:53 PM  

The idea of eggs in ice cream is something I can't handle when it comes to making it (eating it is different somehow). This looks fantastic - even the meltiness looks attractive - we made ice cream yesterday and it seemed to take ages to soften enough to serve it so melty doesn't sound so bad :-) I made some ice cream just before Christmas that had agar agar in it - might be worth a try if you want an alternative to gelatine

Isabelle @ Crumb 2:56 AM  

I can totally relate to how hard it is to photograph ice cream... even when it's cold outside, the darned stuff melts faster than I can shoot it. :)
I love the idea of using a lighter eggless base for this ice cream. I can just imagine how it lets the maple flavour shine through, especially when it's that lovely dark Grade B stuff!

Winston 4:38 AM  

Nice! I love the lighter flavours of non custard based ice creams too...! It's been a while since I've had that though, thanks for the reminder of its yumminess hehe... Also, bravo for shooting these ice cream in time haha! Hope you had a great CNY! =D

Sips and Spoonfuls 4:49 AM  

What a simple recipe- must try soon especially since no eggs involved!

Nippon Nin 3:09 PM  

Your photos are so dramatic and very very nice!
The recipe is enticing too.

Thank you for your kind comment on my blog. My photos didn't turn out well but I'm still learning. I really like your photo style.

Koci 6:34 PM  

I love maple syrup so much. I bet it's amazing in that ice cream. Not to mention how it's so easy to make! Sounds perfect!

Nami | Just One Cookbook 8:32 PM  

No matter how much ice cream is melted, that doesn't affect your beautiful photography Anh! I know you're perfectionist but still it's beautiful and delicious. I love this natural simple flavor.

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