Photo by Angie Mosier

recipe heading-plus-icon

  • 4000 grams water
  • 250 grams whole milk
  • 250 grams 2% milk
  • 400 grams Heavy cream
  • 2100 grams S & S Maple Camp syrup
  1. Slowly cook maple syrup until it reduces by ⅓.
  2. Bring water, milk and cream up to a boil, turn off flame, then add the reduced maple syrup.
  3. Pour the mixture into a bowl, cover and chill until mixture has cooled, at least 2 hours, to meld the flavors.
  4. Pour chilled mixture into ice cream make of choice, spin and consume without guilt!
  • Recipe Courtesy of Dolcezza, Washington, D.C.

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