Maple Ice Cream!

Last Wednesday was Canada Day and since I am working on getting my Canadian citizenship (since my ancestors were Canadian, this is something I can now do because of Canada Bill C-3 - check it out, you may be able to do the same thing!), I thought it would be fun to find a recipe for homemade maple ice cream! Happily I found one online . . .

Ingredients

• 2 cups heavy whipping cream
• 2 cups whole milk
• 1/2 cup pure maple syrup (adjust to 3/4 cup if you prefer a stronger maple profile)
• 2 tsp vanilla extract or vanilla bean paste
• 1/4 tsp kosher salt (optional, helps balance the sweetness) 

Instructions

1. Prep the Attachment: Freeze your KitchenAid Ice Cream Maker Attachment bowl for at least 15-24 hours before making the ice cream. It must be completely frozen solid. 
2. Mix the Base: In a large bowl, whisk together the heavy cream, whole milk, maple syrup, vanilla, and salt until completely combined. 
3. Chill: Place the mixture in the refrigerator for at least 4 hours (or overnight) so it is thoroughly chilled before churning. 
4. Churn: Assemble the chilled bowl, drive assembly, and dasher on your KitchenAid mixer. Turn the mixer to Speed 1, and slowly pour the chilled ice cream base into the spinning bowl. 
5. Wait for Consistency: Let the attachment churn for 20 to 30 minutes, or until the mixture thickens to a soft-serve consistency and the dasher begins to slip. 
6. Freeze to Set: Transfer the soft ice cream into an airtight container and freeze for at least 2–4 hours so it firms up before scooping.

What do you think? Will your family enjoy this? I will try this soon - I do believe my family will enjoy it!