Cinnamon-Swirl Maple Ice Cream

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You know what I love?

I love it when you share things with me.  Links, articles, recipes, etc., that you think I would enjoy.  And I do!  Every time.  You people get me, and it’s just the best.  I can’t wear lots of black and talk about how misunderstood I am anymore–nope.  No excuses.

Jura, a lovely (Lithuanian!) reader shared this with me a while back, and it took me a couple months to get to it.  It’s not summer anymore, however–imagine this sitting atop a bowl of hot, cinnamon-scented apple crisp.  With a blanket, on the couch, in your cinnamon-scented home.  Good stuff, right?

I have ideas for this ice cream, but honestly, it’s so good on its own, with or without the cinnamon.  Just perfect, creamy, pure, lightly sweetened with good, dark maple syrup.  No fussing with custard or starch, though we do have vodka around to keep it from freezing rock-hard.  Easy + BOOZE.  Are you sold yet?  I was.  I am.

The original recipe Jura sent has four ingredients that you just mix and freeze.  Genius!  I only added a cinnamon swirl because I can’t leave well enough alone, and even that barely took any time at all.

If it were still triple-digits-hot over here, I’d probably make this as often as my ice cream maker bowl gets sufficiently frozen.  Dangerous.

A note about the vodka: I’m not a huge vodka drinker/fan, but this here is Gera (which literally means “good”) vodka from the ol’ homeland, and let me tell you–we are and should be proud.  People are saying things…  I was astounded when I tasted it myself–it’s incredibly smooth and dare I say, pleasant?  Grey Goose who?  “Aromas of macadamia gelato,” people.  Get your vodka martini on.

A big Aciu! to Jura for the recipe, and for all of you, for reading.

Cinnamon-Swirl Maple Ice Cream
(recipe courtesy of Jura)

For ice cream:
2 cups heavy cream
1 cup whole milk
1/2 cup plus 2 tablespoons dark (grade B if you can find it) maple syrup
2 tablespoons vodka (preferably Lithuanian, of course)

For cinnamon swirl:
3 tablespoons dark maple syrup
2 tablespoons butter
1 teaspoon ground cinnamon

To make ice cream, combine everything, churn and freeze according to your ice cream maker’s instructions.

To make cinnamon swirl, combine syrup, butter and cinnamon in a small saucepan over medium heat until everything is fragrant, melted and bubbly.  After the ice cream is churned, scoop/pour about half of it into your container, drizzle the cinnamon mixture on top, then top with the rest of the ice cream mixture.  Run a knife or spoon through it a couple of times to create swirling effect, and freeze.

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9 Responses to Cinnamon-Swirl Maple Ice Cream

  1. Valio! Glad you enjoyed the ice-cream and your cinnamon swirl addition will be tried on our next bi-weekly batch. GENIUS addition! Seriously, I cannot force myself to make any other type of ice-cream, because, let’s just face it – putting this ice cream together takes 3 minutes. And the diminishing marginal utility law doesn’t apply to this ice cream!

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  4. this sounds like the perfect fall ice cream…I love the addition of a cinnamon swirl, and that you’re reppin’ your homeland, ha!

  5. My husband just declared the swirl “a very good addition to the great ice-cream”. We just tried the swirl it and it is definitely great! Did you just come up with it spontaneously?

    • I was just brainstorming about fall dessert and thought it’d be nice to incorporate some spice!