Maple Cinnamon Ice Cream
Some flavors just feel nostalgic. The combination of maple and cinnamon is one of them. This ice cream is our take on a classic maple cremee, the ones you can only get on a warm Vermont summer day.
It's rich and creamy, sweetened only with pure maple syrup, and gently spiced with cinnamon. What I love most about this recipe is its simplicity. No refined sugar, no artificial flavors — just real ingredients.
This is also the ice cream I make when I want something special. It’s beautiful on its own, but even better with:
- Apple crisp
- Pumpkin pie
- Bread pudding
- As an affogato with espresso
- Or straight from the spoon in your kitchen
And of course, it’s made with our Sunnymede's pure Vermont maple syrup — the same syrup we tap, boil, and bottle ourselves.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 2 tsp cinnamon
- 1-2 tsp vanilla extract
- 1/8 tsp sea salt
Recipe:
- In a large bowl, whisk together all ingredients.
- Pour the mixture into the ice cream machine and churn according to the manufacturer’s instructions. (For this recipe, I used the freezer bowl accessory for my Kitchenaid mixer and spun it for 15-20 minutes.)
- Serve immediately for a soft-serve texture. For harder ice cream, freeze for 3-4 hours, and let it sit out for 5 minutes before serving.