You don't need an ice cream maker for this easy, creamy frozen treat.

Everyday Food, November 2011


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes; refrigerate. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into a small bowl. In clean saucepan, bring maple syrup to a boil over medium-high and cook 2 minutes.

  • In a medium bowl, using an electric mixer, beat egg yolks on high until pale yellow, 1 to 2 minutes. With mixer running, add hot maple syrup in a slow, steady stream, then add brown butter. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, gently fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan and cover with plastic wrap. Freeze until firm, 5 hours (or up to 1 week). Serve topped with hazelnuts, if desired.

Cook's Notes

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.


Reviews (2)

11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I made this for a dinner party along with some biscotti and coffee, and found it absolute luscious. It was extremely rich and creamy, with a delicate flavor. All of the guests loved it.
Rating: Unrated
This was tasty, though I'd like more flavor and a firmer texture next time.