A couple of summers ago we went to upstate New York to visit my husband’s family, and one day we crossed the border into Canada to spend the day in Montreal. We were able to visit the Montreal Botanical Gardens which has some of the prettiest gardens I’ve ever seen.
The day we were in Montreal it was unbearably HOT. I had no idea it could get that hot so far north. So when we saw an ice cream shop in the middle of the city, we couldn’t resist and headed right in. I looked over the list of flavors they offered and decided to try their maple syrup ice cream. It was fabulous! I fell in love with it after just one bite and decided right then and there that when I got home, I was going to make my own maple syrup ice cream. One of the ingredients I use in my recipe is pure maple syrup.
It’s not the same thing as pancake syrup. It has a more intense maple flavor, and unfortunately, it’s also more expensive. I did try making this recipe with Mrs. Butterworth’s pancake syrup once, and although it was tasty, it wasn’t the same as the wonderful ice cream I had in Montreal that day. If you can afford to get the pure maple syrup, I would do that. You won’t be disappointed.
This is so easy. It’s just a matter of mixing up the ingredients and then freezing the mixture in your ice cream maker.
Recipe by: Winner Dinners
Serves about 10
1 pint heavy cream
2 cups milk
2 8.5-ounce bottles pure maple syrup
ice and rock salt (just a reminder so you don’t forget to buy them!)
Combine the cream, milk, and maple syrup until well mixed. Freeze in an ice cream maker according to manufacturer’s instructions.