An excellent maple ice cream.
My Mom makes her own maple syrup. She taps trees on her five acre property in Ohio, boils down the sap on her kitchen stove, and makes the richest, most buttery maple syrup I have ever tasted.
It was a good sugaring season this year: a stretch of weeks with temperatures above freezing during the day, below freezing at night. Mom made over three gallons of syrup, which meant the last time I visited, I was sent back to New York City with this:
Homemade maple syrup, light and dark, and maple sugar.
I thought it might be a good time to test out some historic maple syrup recipes.
Jefferson wrote to a friend in 1790 and said of maple syrup: “What a blessing to substitute a sugar which requires only the labour of children, for that which it is said renders the slavery of the blacks necessary.” Maple sugar was considered an ideal alternative to white sugar from sugar cane, and was championed by abolitionists throughout the 19th century. Unfortunately, the general population thought maple’s particular taste a negative and preferred the neutral flavor of white sugar. Maple tasted of poverty and necessity, while white sugar symbolized wealth and aspiration.
Today, we seek out the unique flavor of true maple sugar. Well, at least I do. But I always imagined myself as a Shaker or a Quaker, or in one of those wild vegetarian communes in the 19th century, anyway.
I had two recipes I wanted to try out, both came from a stack of handwritten papers and recipe booklets dating to the 19teens. Mark (who also helps my mom harvest the maple sap) gave them to me. The came from a storage unit, or an estate sale, or something–he has a thriving Ebay business and always finds me interesting ephemera.
Maple Parfait Recipe
Maple Parfait, a handwritten recipe, is actually a maple ice cream: maple custard is folded into whipped cream, which is a great way to make ice cream if your don’t have an ice cream maker at home.
Maple Parfait – Jessie
“4 eggs; 1 cup hot maple syrup; 1 pint thick whipped cream. Beat eggs slightly & pour on slowly the hot maple syrup; cook until the mixture; cool & add cream beaten until stiff. Mould, pack in salt & ice & let sand 3 hours. Use 4 parts salt to 1 part ice.”
You’ll notice the original recipes left out a few instructions. After some head scratching–and a recent conversation with Jonathan Soma of the Brooklyn Brainery about how to make ice cream without an ice cream maker–I figured them out.
The eggs after the hot maple syrup is added.
4 large eggs, beaten
1 cup maple syrup, brought to a boil
1 pint heavy whipping cream
1. Pour maple syrup in a slow, steady steam over to eggs while whisking constantly. You want to bring the eggs slowly up to temperature–not scramble them!
2. Return to a saucepan and heat over medium-low, stirring constantly, until the mixture thickens to a pudding-like consistency. Allow to cool.
3. Beat cream to stiff peaks, and fold in egg mixture. Pack in small individual molds, or simply a Tupperware, and put in the freezer for at least three hours.
Maple Marshmallow Pie Recipe
1 pie crust (store-bought or homemade)
2 large eggs
1/3 cup Maple Sugar (You can purchase maple sugar, or make your own by putting maple syrup in a sheet pan, and sticking it in the oven at a very low temperature. Keep an ete on it as the water evaporates and the sugar crystalizes. This process can take and hour or more.)
1 teaspoon flour
2 cups whole milk
1. Preheat over to 450 degrees. Line your pie tin or plate with crust. Make the edges look fancy!
2. Beat two eggs with a fork until light, then add maple sugar. Allow to soak two minutes, then beat until sugar has completely dissolved. Add flour and beat; gradually add milk while stirring constantly. Fill pie crust.
3. Bake for 15 minutes, then turn down oven to 350 degrees and bake 45 minutes more, until a knife inserted in the center comes out clean, but the filling still has a little jiggle.
Maple custard pie
The maple ice cream is killer and I highly recommend it. It’s a fun summer treat that takes very little work and delivers a strong maple flavor. Try it with a dark syrup (Grade B) which tastes the most mapley of all the syrups.
The pie was a bit of a disappointment; the texture was pleasant, smooth and custardy, but the maple flavor didn’t come through. It tasted different from a vanilla custard pie, but was not easily identifiable as maple. Which is strange, because maple sugar should have the most flavor, being as condensed as it can be.
Do you have a favorite maple recipe? Share in the comments. I still have so much maple syrup left!