Confession: I can't stand the pumpkin spice latte. I know that everyone loves it and waits for its arrival all year but as much as I want to like it I just can't. As the pumpkin spice latte craze was starting this year I was talking to my friend (who also doesn't like the PSL) and we decided that a maple spice latte would be infinitely more delicious and just as fall oriented as pumpkin spice. So of course I had to make it into an ice cream. A combination of fall flavors like cinnamon, clove, and nutmeg mixed with maple syrup and espresso powder makes this ice cream not overly sweet with just the right amount of spice.
Ingredients -
2 cups heavy cream
1 cup milk
1/4 cup sugar
1 cup maple syrup
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/8 tsp nutmeg
2 T instant espresso powder
3 oz cream cheese
In a small bowl combine the sugar, spices, and espresso powder. Set aside. Add the milk and heavy cream to a small sauce pan, heat until warm but not boiling. Whisk in the sugar mixture until well combined. Turn off the heat and set aside to cool and to allow the flavors to develop.
Add the maple syrup to a medium sauce pan. Bring the syrup to a boil then reduce the heat and allow it to simmer until it is reduced by half. Let cool slightly.
In a blender combine the milk mixture, reduced syrup and cream cheese, blend until completely smooth. Refrigerate for at least 1 hour.
Pour the ice cream base into the bowl of an ice cream machine and churn according to the manufacturers directions. Transfer to an ice cream container and freeze until firm.
Makes about 3 pints
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