Spicy Maple Ice Cream

Some things I’m thankful for:

My family & friends

My health

Food to eat

A roof over my head

Paris & London

The internet

Doctor WhoCommunityFirefly, & Sherlock

The awesome people who read my blog


And ice cream, of course.

Spicy Maple Ice Cream

Yield: About 1 quart


  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ½ cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 cup milk, chilled
  • ¾ cup maple syrup
  • ¼ teaspoon cayenne pepper


  1. Whisk eggs in a large bowl for a minute or two, until light and fluffy.
  2. Slowly whisk in sugar. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream and milk.
  4. Pour 1 cup of cream mixture into a small bowl. Add maple syrup ¼ cup at a time, whisking thoroughly. Whisk in cayenne. Add maple syrup mixture back into the rest of the cream mixture.
  5. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  6. Transfer to ice cream container and freeze for at least 4 hours before serving.

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