Maple Ice Cream

Recipe From: Elizabeth Somero – New Ipswich


  • 1 ½ cups top milk
  • 1 Tbsp cornstarch
  • 2 eggs
  • 1 cup whipping cream
  • ½ cup Pure NH Maple Syrup
  • 1/8 tsp salt


Scald milk. Separate eggs. Beat egg yolks, add Pure NH Maple Syrup and cornstarch; stir. Combine this mixture with milk. Cook over hot water 20-25 minutes, stirring occasionally. Cool. Beat egg whites until stiff. Add salt and fold into cooled mixture. Pour into freezer tray and chill to a heavy mush. Beat until fluffy. Whip cream and fold into mixture. Return to tray and freeze.

Serves 6.