Vermont Maple Balsamic Ice Cream is home made ice cream with maple flavoring and maple balsamic vinegar. Just a small amount of aged and fragrant Maple balsamic vinegar added to the richness of the cream. This dessert is served up sassy in small parfait cups and garnished with maple flavored pecans and Maple Leaf Cookies. Delicious fall flavors!Print
Vermont Maple Balsamic Ice Cream Recipe
- Yield: 8 -1 cup servings
8 egg yolks
2 cups maple syrup
2 tablespoons Vermont maple balsamic vinegar*
2 cups half & half
2 ½ cups whipping cream
2 teaspoons maple extract
¼ teaspoon salt
- In medium saucepan over medium heat, heat half and half until very hot, but not boiling, stir often. Remove from heat, set aside.
- Place egg yolks and maple syrup in mixing bowl. Attach wire whip to mixer. On medium speed mix until well blended and slightly thickened. Continue with mixing speed gradually add half and half, mix until blended.
- Return half and half mixture in a medium saucepan, cook over medium heat until small bubbles around the edge of pan and mixture is steamy, stir constantly. Do not boil.
- Transfer mixture into a large bowl, stir in whipping cream, maple extract, salt and vinegar. Cover and chill for 8 hours minimum.
- Follow ice cream maker instructions, until desired thickness. Freeze in an airtight container.
Garnish with Maple Balsamic Pecans.
Vermont Maple Balsamic Pecans
- Yield: 1 cup
1 cup pecans
2 tablespoons honey
2 tablespoons Vermont Maple Balsamic Vinegar*
Vermont Maple Balsamic Vinegar can be purchased in Abingdon or Bristol Va at the Olive Oil Company.
In small zip lock bag, place all ingredients, shake to coat and place pecans on a parchment lined baking sheet. Bake in oven at 250 for 20 minutes, stir at 10 minutes. Remove from oven and allow to cool. Use these pecans on Maple leaf cookies, on top of Maple ice cream, salads, or give as a gift.