This incredibly easy maple ice cream recipe skips the eggs and the chilling time for the base. It’s lighter in texture, and the main ingredient—maple syrup—has the chance to shine. But most importantly, it’s quick. Most homemade ice cream recipes require all that custard-making and so much chill time before the base can even be churned. But this recipe comes together quickly and doesn’t require any chilling.
- Combine the cream, milk, maple syrup, and salt in a quart-sized jar. Top with the lid and give it a good shake to combine the ingredients.
- Pour the mixture into your ice cream maker and churn according to the machine’s instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Alana Chernila is the author of "The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making" and "The Homemade Kitchen: Recipes for Cooking with Pleasure." She has contributed to Martha Stewart Living magazine and Food52. For more of her writing, visit eatingfromthegroundup.com.