Maple Ice Cream

Geoffroy Deconinck

Glenmere - Chester, NY

Chef Deconinck served this ice cream at a Beard House dinner that he crafted from Maine ingredients.


  • 1 1/3 cup grade B maple syrup

  • 2 cups heavy cream
  • 2 cups whole milk
  • 10 large egg yolks

  • 2 tablespoons granulated sugar


In a small pot, bring the maple syrup to a boil. Boil until the syrup has reduced by almost half, about 10 minutes.

In a separate pot, bring the cream and milk to a boil. At the same time, whisk together the egg yolks and sugar in a bowl until pale and thick.

Slowly stream the hot milk and cream into the yolks, whisking constantly. Return the mixture to the pot and cook over low heat, stirring constantly, just until it thickens enough to coat the back of a wooden spoon.

Strain the custard through a fine-meshed sieve and stir in the reduced maple syrup. Let the mixture cool overnight in the refrigerator. Process in an ice cream maker according to manufacturer’s instructions.


1 quart