SALTED CARAMEL MAPLE ICE CREAM

[Thermomixer]

STEP AWAY FROM THE FREEZER AND NOBODY WILL GET HURT !!!!!!!!

[JulieO]

Made the custard last night then put in the fridge to chill overnight.  Used my ice cream maker this morning to churn into ice cream and put in the freezer to firm up. 

We all just had a scoop to try it and it was loved by all.  I think one scoop is plenty as it is a bit rich, but it does mean that it will last longer which is a good thing.

The only change I made was to reduce the sugar to 250g and it was sweet enough.

Great recipe, thanks for posting. 

[cookie1]

I do hope it lasts Julie.

[Amanda]

Another gorgeous photo, Julie!!

[Thermomixer]

Is that a one cup scoop ?? looks mighty big !! and noice

[JulieO]

Is that a one cup scoop ?? looks mighty big !! and noice

   No, Thermomixer, just the normal scoop size.  It's sitting on a little individual butter dish. 

Thanks Amanda. 

Cookie, I hope it lasts more than a couple of days too. 

[CreamPuff63]

Thats about the size - where you put your eyes, thats about the size of it!  (old Sesame Street song...)

[CarolineW]

I made this (actually, never got to finish it off - DH and DD got to it before me!).  They are major, major fans of this icecream, just as it is before anything is added.  I sprinkle pecans on the top.  They won't allow me to touch it to finish it off, or to add anything (chocolate or pecans).  They can't believe it could be more perfect.

I agree with JulieO - very rich, so one scoop is enough.

[cathy79]

Finally got around to making this today.  I must admit I had doubts it could live up to the hype.  How wrong was I!  OMG, it's fantastic.  I think it will be beautiful on Christmas Day with Christmas Pudding instead (or as well as) custard etc.

[KarenH]

I would love to try making this icecream, and was thinking of using rapadura sugar.  Do you think the flavour would be too strong with the maple syrup in it?  When I make the EDC vanilla icecream with rapadura sugar, it comes out all toffee-caramel tasting just because of the flavour of the sugar .......

[cathy79]

Karen, I probably made it with Rapadura as that's all I've been using for over a year.  As you noted, it does have a stronger caramel flavour, so perhaps try less with the maple syrup?  You can always taste the mix, add more if necessary.  Definitely try it!

[KarenH]

Made this icecream and followed the recipe exactly - but used rapadura sugar.  The flavour was lovely, but BOY was it salty!!!  DH and I could barely eat it.  I am absolutely certain that I only used the 2 tsp of salt recommended.  I will try to salvage this batch by making a second batch tomorrow using no salt at all, and mixing the two lots together.  I would have a go at making this again, but probably use a quarter of the salt recommended.  Has no-one else found this too salty 

[hools003]

KJH I am so glad that someone else has thought the same thing. I was beginning to think I was the only one! I think I put a comment on another thread. I made it twice and the first time I used unslted butter and 2 tsp sea salt. The second time i used unsalted butter and about   1/2 -3/4 tsp sea salt and it was yum.
The first lot tasted nice to start, then made me feel sick!!

[Amanda]

Hmmm.  I haven't found it salty at all - in fact I may have slipped a little extra into it the last time I made it.

[CreamPuff63]

I feel like I need some winter food now, and might make the Sticky Date Pudding to go with the batch of icecream which is underway. I've never made this one before but it has some good reviews and looking forward to having a taste - hope its going to be ready by tonight...