Maple Mudslides – a delicious recipe with Maple, heavy cream, cane sugar, light brown sugar, maple syrup, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Fill a pan with ice cubes, set aside. In a medium bowl, beat the eggs yolks until thick, set aside. In a heavy-bottomed saucepan, bring the cream and half-and-half to a simmer, lower heat and stir in the sugars, the maple syrup, vanilla bean and the scrapings.
2
Whisk about a quarter-cup of the cream into the egg yolks, then slowly whisk in the rest of the cream. Strain back into the saucepan, turn up the head to medium-low and stir until the custard is slightly thickened. Remove to a heat-proof bowl, set the bowl into the pan of ice cubes, and cool completely. Freeze according to your ice cream maker's directions.
3
Whiz together all ingredients in a blender. Serve in two pretty glasses. Enjoy!,
811
kcal
Calories
63
g
Fat
28
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Maple Ice Cream, 1 cup half and half, 1 cup heavy cream, 1 tablespoon cane sugar, and more.
Yes, Maple Mudslides falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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