Maple Splurge Ice Cream Sauce Recipes

MAPLE SPLURGE ICE CREAM SAUCE

Steps:

• First, fill a glass with ice water and place close to stove.
• Combine syrup, brown sugar, water, butter and Kahlua in a medium sauce pan and bring to a boil over medium high heat, stirring occasionally.
• Turn down heat to medium and stir constantly for 6-7 minutes while mixture boils and until it begins to get thick.
• Place a drop or two of the mixture into the cup of ice water and then pick it up with your fingers. It should be able to be shaped into a soft ball.
• Remove from heat.
• Cool slightly, about 5 minutes, and then whisk in the whip cream, vanilla, and pecans until they are well blended. For a thicker sauce use slightly less whipping cream.
• Pour into a container, a glass jar is best, and refrigerate until serving, preferably overnight.
• For a more boozy version, add Kahlua with the whip cream, vanilla, and pecans.

MAPLE ICE CREAM

Steps:

• Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
• Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
• Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
• Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
• Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
• Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

EASY MAPLE BUTTER SAUCE

Steps:

• In a small saucepan bring maple syrup and butter to a boil over medium heat.
• Boil for 3 minutes, stirring constantly.
• Cool to room temperature.
• Whisk in cream.
• Store in the refrigerator.

MAPLE PRALINE ICE-CREAM SAUCE

Steps:

• In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

MAPLE WALNUT ICE CREAM SAUCE

Steps:

• In a heavy saucepot combine the maple syrup, brown sugar, butter and water.
• Stir over medium heat until mixture comes to a boil.
• Over low heat simmer until slightly thickened which takes about ten minutes.
• Stir in the cream, vanilla, and nuts.
• Cool to room temperature before using so it will thicken to right consistency.
• Makes 1 cup of sauce.

VANILLA ICE CREAM WITH MAPLE-WALNUT SAUCE

Steps:

• Simmer maple syrup and salt in heavy medium saucepan over medium heat until slightly thickened, about 5 minutes (do not stir). Add 1/2 cup ice cream and whisk until smooth, about 1 minute. Stir in walnuts. (Can be made 4 hours ahead. Cover and chill. Rewarm over low heat, stirring often.) Scoop remaining ice cream into bowls. Spoon sauce over and serve.

CHOCOLATE MAPLE SAUCE ON MAPLE-WALNUT ICE CREAM

Steps:

• In a medium saucepan, bring syrup to a boil. Remove from heat; add chocolate, butter, and salt. Whisk until smooth. (To store sauce, cover and refrigerate up to 2 weeks; warm in the microwave or on the stove over low heat.)
• To serve, divide ice cream among four serving bowls; top with sauce.