If you have an abundance of egg yolks, this maple ice cream recipe is a refreshing way to get rid of them if you're experiencing warm weather (or even if you're not). Created by food blogger Courtney of Fork to Belly, the maple custard ice cream "is essentially taking a custard that's been sweetened with maple syrup and throwing it into an ice cream machine."
With an extra thick texture and not overly sweet in taste, the creamy and custardy maple ice cream is simple yet "super decadent" at the same time. To make this dessert at home, you will need six large egg yolks, maple syrup, heavy cream, half and half, salt and an ice cream machine. It also tastes amazing with toasted pecans sprinkled on top.
Why This Trend Is Growing
- Homemade Ice Cream
- Opportunities exist for creating unique flavors and incorporating local ingredients for small batch production.
- Maple Flavoring
- There is an opportunity to capitalize on consumer interest in sweet yet natural flavors, particularly in niche gourmet or artisanal food markets.
- Egg Yolk Utilization
- Food production businesses could develop new recipes that utilize ingredients that would typically be discarded during food processing to create new products and appeal to conscientious consumers.
Industries Being Reshaped
- Food Manufacturing
- Investing in small-batch or artisanal production allows for unique and niche products that could appeal to consumers seeking locally sourced, natural, and inventive flavors.
- Agriculture
- Producers of maple syrup and other regional flavors could benefit from the growth in demand for natural and non-artificial sweeteners and flavorings.
- Sustainability
- Companies or non-profits that focus on reducing food waste could partner with food bloggers and recipe creators to identify and implement novel uses for food ingredients that might otherwise be discarded.
