{"id":7034881,"date":"2026-08-09T08:03:09","date_gmt":"2026-08-09T08:03:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/maple-creme-fraiche-ice-cream\/"},"modified":"2026-08-09T08:03:09","modified_gmt":"2026-08-09T08:03:09","slug":"maple-creme-fraiche-ice-cream","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7034881","title":{"rendered":"Maple Cr\u00e8me Fra\u00eeche Ice Cream"},"content":{"rendered":"


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Dark maple syrup and a touch of tangy cr\u00e8me fra\u00eeche complement each other perfectly in this silky smooth, all-Canadian ice cream.<\/em><\/p>\n

Back in April, my daughter Clara and I were manifesting our dreams for summer in the form of Bucket Lists. \u2018Create a Family Ice Cream Flavour\u2019 topped mine, along with mushroom foraging, a cookbook club field trip<\/a>, and jam making.<\/p>\n

Our heat wave last week inspired me to begin: create a signature flavour of homemade ice cream that our family of five gourmands<\/em> were legit obsessed over. I didn\u2019t expect to nail it on the first try, but I have<\/em> been the chief culinary curator of this crew for twenty years now.<\/p>\n

I know what they love and they love pure maple syrup<\/a> in any and all forms. Read on for the Maple Cr\u00e8me Fra\u00eeche Ice Cream recipe and my select tips for homemade ice cream.<\/p>\n

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I Scream, You Scream<\/h2>\n

In the cooler months, we turn to baking for therapy, turning out comfort foods like cinnamon buns<\/a> and banana bread<\/a>. In summer, a bad day\u2019s remedy can be scooped up in the form of homemade ice cream.<\/strong><\/p>\n

When one has an ice cream in hand, everything starts to slow down. Life seems a whole lot sweeter., even for a moment.<\/p>\n

It\u2019s been so fun to bust out my ice cream maker and play around with ingredients. Next up is a nostalgic Blizzard-like concoction for Danny\u2019s upcoming Canada Day birthday, featuring frozen gummy bears and mini M&M\u2019s in a vanilla soft serve.<\/p>\n

I\u2019m also thinking about a butter tart ice cream with my homemade maple butter tarts<\/a>. I had such a creation once before and it was transformative.<\/p>\n

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Maple Cr\u00e8me Fra\u00eeche Ice Cream Ingredients<\/h2>\n

The fewer ingredients in ice cream the better, in my opinion. This recipe keeps things simple. It\u2019s adapted from the maple ice cream in The Perfect Scoop<\/a> by David Lebovitz, a well-loved cookbook in our house (and currently on massive sale).<\/p>\n

Pure Maple Syrup<\/h3>\n

My family may be divided on flavours such as mint, coffee and caramel, but maple syrup is an all-Canadian ingredient that we can agree upon. I use the darkest maple available, enhanced only with a pinch of salt and splash of vanilla. No artificial flavouring here.<\/p>\n

Cr\u00e8me Fra\u00eeche<\/h3>\n

I\u2019ve had an opened jar of cr\u00e8me fra\u00eeche in the fridge since, well, Easter and these fabulous Beet Pickled Deviled Eggs<\/a>. I spotted it when I was searching for ice cream inspiration, and in the spirit of zero waste, decided it would be a great pairing with maple. I was right!<\/p>\n

Whole Milk and Whole Cream<\/h3>\n

Thick cream (35%) is listed in the recipe, but I have made it with 18% with great success. Use what you have.<\/p>\n

Egg Yolks<\/h3>\n

Yolks are what thicken our custard ice cream base. So the next time you are making meringue<\/a> or pavlova<\/a>, hang onto those yolks for a batch of ice cream.<\/p>\n

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Tips for Homemade Ice Cream <\/h2>\n

Today\u2019s recipe is<\/em> churned in an ice cream maker, but your equipment doesn\u2019t have to be fancy. My machine is a Cuisinart churn that I probably paid 30 bucks for over 20 years ago. Who knew it would be such a work horse? Here is a similar ice cream churn<\/a>; I\u2019m guessing my model has been discontinued.<\/p>\n

Uses Quality Ingredients<\/strong> if you can. Free range eggs, pure maple syrup, thick cream. Accept no substitutes! <\/p>\n

Cook the Custard with care<\/strong>. Don\u2019t rush the process or you may end up with scrambled eggs. Then as soon as it is cooked, cool the custard quickly.<\/p>\n

Keep the ice cream scoopable<\/strong> by adding a splash of alcohol. I use homemade vanilla extract, which is made with vodka. This ingredient prevents the ice cream from freezing too hard. You can add 1 teaspoon of vodka, or a flavoured liquor like Kahlua, instead.<\/p>\n

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More Ideas for Cold Treats <\/h2>\n

So you\u2019ve churned your Maple Cr\u00e8me Fra\u00eeche ice cream and frozen it firm. Sure you can scoop it into cones, but here are some more fun ideas for what could come next:<\/p>\n

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