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Jeni's Maple Ice Cream


Adapted from Jeni's Splendid Ice Creams at Home


  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounce cream cheese (softened)
  • 1/2 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 1-1/2 cups Grade B or C pure maple syrup


Step 1: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Step 2: Whisk the cream cheese and salt in a medium bowl until smooth.
Step 3: Fill a large bowl with ice and water
Step 4: Combine the 1-1/4 cups heavy cream with the corn syrup, set aside.
Step 5: Bring 1-1/2 cups maple syrup to boil over medium heat and continue to boil for 8 minutes, or until the maple syrup is reduced by half and is darkened around the edges.
Step 6: Remove the syrup from the heat and slowly add then cream mixture, then add the remaining milk, whisking until combined. Bring to a boil over medium-high heat and cook for 4 minutes.  Don't worry if the mixture looks curdled (from the acid in the syrup).
Step 7: Remove from the heat, and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Step 8: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. 
Step 9:  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Step 10:  Pour the ice cream base into the frozen canister and begin to spin the ice cream.  If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.
Step 11: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
Step 12 Freeze in the coldest part of the freezer until firm, at least 4 hours.

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