maple cream update!

My friends!  I have good news for you:  I have (finally - I can't believe it took me so long to tinker!!) simplified the procedure for my beloved Frozen Maple Cream.  Actually, "simplified" doesn't begin to properly express how easy this former labor of love now is.  It's just ridiculous.

First, go out and buy an ice cream maker (or unearth the one that's been lurking in some back closet for years).  I use a Sunbeam (only mine is not cool & red like the one in the link, just plain white) that I bought new in the box at Goodwill.  It seemed like a splurge at the time, but the thrill I get over eating Our Own Ice Cream is worth it every time!  Plus - where could you ever find ice cream available commercially to compare with this?!

I hereby give you ...

Maple Ice Cream

2/3 cup maple syrup
2 cup cream
1/2 tsp. vanilla
1/8 tsp. salt

Stir.  Activate ice cream maker.  Pour in.  WAIT (I know, I know - this is the hard part!) - my machine says about 40 minutes (but this may vary depending on the ambient temperature & how quickly the gel canister thaws).  Enjoy immediately (very soft), or for even better ice cream, spoon into a bowl with a lid and set it in the freezer for another hour.  Scoop.  Bliss.

There - isn't that simple?!

: : :

[Now, I must admit that I'm not done tinkering.  I think this could be just a smidge less sweet, so next time I'll only use a 1/2 cup maple syrup.  Also, the first time I made this, I was going strictly by the book ... sort of ... and didn't want to exceed the recommended 2 cups total of liquid, so I started with only 1 1/3 cup cream.  However, this recipe does not expand the way some others did, and I ended up refreezing it with the additional cream.  So next time:  1/2 cup maple syrup, 2 cups cream, 1/2 tsp. vanilla, and 1/8 tsp. salt.  I'll let you know how it goes.]