Celebrate the Northern Michigan maple syrup harvest with these three deliciously sweet spring recipes, and learn how to make maple syrup at home!
Makes about 5 cups
- 1 1/2 cups whole milk
- 2/3 cup Michigan maple syrup (grade B), plus more for drizzling
- 1/3 cup packed light brown sugar
- Pinch kosher salt
- 2 1/2 cups heavy cream
- 3/4 cup toasted chopped pecans
- In a medium bowl, whisk together the milk, maple syrup, brown sugar and salt until the sugar is dissolved. Whisk in the heavy cream. Cover and refrigerate at least two hours and up to overnight. Whisk mixture again and pour into ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart Ice Cream & Gelato Maker. Begin checking at 40 minutes. About 5 minutes before the ice cream has finished, add the chopped nuts through the mix-in opening.
- If a firmer consistency is desired, transfer to an airtight container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.
- Drizzle scooped ice cream with maple syrup and serve.
2. Maple Cream
What you’ll need:
- Deep heavy pan
- Candy thermometer
- Sink full of cold water and ice cubes
- Several small colorful containers with lids
- 4 cups maple syrup
- ½ teaspoon butter
- Fill the pan with water. Bring the water to boil in the pan and record the boiling point temperature as it reads on the candy thermometer (temperature will vary based on elevation).
- Pour the hot water out of the pan and fill with maple syrup. Add the butter—it will keep the syrup from over-foaming as it boils.
- Heat syrup over high heat without stirring until syrup is 24 degrees over the boiling point of water.
- Place the pan in the sink of cold water and cool to room temperature. Stir until syrup changes to a creamy maple color and is the consistency of peanut butter.
- Place in small containers with lids. (Keep refrigerated). Spread maple cream on bread, muffins and anything you’d put jam on.
What you’ll need:
- Beater and bowl
- Pyrex measuring cup
- Double boiler
- Large serving bowl
- Plastic wrap to cover bowl
- 2 cups heavy whipping cream
- ¼ teaspoon salt
- 4 eggs
- 2/3 cup maple syrup
- Beat the cream and salt until it forms heavy peaks. Place in a covered bowl and refrigerate.
- Lightly beat the eggs in a small bowl.
- Pour the syrup into the Pyrex measuring cup and heat in the microwave until hot but not boiling.
- Begin beating the eggs again and, holding the measuring cup about a foot above the bowl of eggs, pour the hot syrup into the eggs in a thin, steady stream.
- Pour the mixture into a double boiler and cook over simmering water until the mixture coats a spoon.
- Pour into serving bowl and cool. Gently fold in whipped cream. Cover with plastic wrap and freeze for at least three hours before serving.
Check out this MyNorth video to learn how to make homemade Northern Michigan maple syrup in your own backyard.
Find more spring dishes in MyNorth’s recipe guide!
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