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Thread: Maple soft seve ice cream

  1. #1
    Join Date
    Mar 2005
    Location
    Cornish,NH
    Posts
    697

    Default Maple soft seve ice cream

    Just had a call from a local ice cream shop wanting to start selling maple soft serve cones. They want to buy maple from us for the ice cream!
    They are looking for a soft serve maple recipe to use, they start with a basic soft serve mixture.
    Dose anyone have a maple soft serve recipe they would share? Thank you for any help with this! Just another way to get maple into more peoples minds!
    3x10 Dallalre, oil fired, Stainless steel.
    Steam hoods front and rear with preheater.
    1500 taps on vac, right to sugar house.
    900 on Gravity
    New Busch 3 Phase Vacuum. (2010)
    Lapierre 600 Turbo with 2 - 8" posts
    34 years of MAPLE ENJOYMENT!!
    https://www.facebook.com/pages/Hills...93710737313171
    http://s268.photobucket.com

  2. #2
    Join Date
    May 2011
    Location
    Chatham NH
    Posts
    932

    Default

    Not sure what everyone else is doing but I make my own mixture with heavy cream, milk and maple sugar. Maybe some guys are using straight syrup and a Ice cream mix, I know that Hatch land Farm offers a unflavored mix., I found with some experiment that using syrup instead of Maple sugar made a grainy ice cream, much smoother with the Sugar. But that's just my experience.
    Nate Hutchins
    Nate & Kate's Maple
    2018 1000 taps?
    20x36 sugarhouse
    CDL 600gph RO
    Franken evaporator, lapierre arch, smokylake pans and a leader hood with pre-heater.
    A wife and 2 kids.

  3. #3
    Join Date
    Dec 2015
    Location
    Waterloo NY
    Posts
    15

    Default

    We use 1 cup very dark syrup to one gallon Vanilla ice cream mix.

  4. #4
    Join Date
    Nov 2010
    Location
    Barnet, VT
    Posts
    2,380

    Default

    Our association use Kingdom Creamery's maple soft serve mix and add 2 cups of granulated sugar to each bag. Guy that sold us the freezer told us it would not work with that much sugar but we have no problems.
    William
    900 taps plus 1400 purchased sap
    3 X 12 Thor pans on a Brian design arch
    1986 Seprotech 900 RO

  5. #5
    Join Date
    Mar 2005
    Location
    Cornish,NH
    Posts
    697

    Default

    From what I have read, a lot off places in Vermont use a 10 % butterfat mix from Kingdom Creamery in East Hardwick, Vt., But I guess they will only sell to Vermont company's ! But that may not be true.
    wiam, guess we were both typing at the same time! LOL
    Last edited by NH Maplemaker; 05-20-2017 at 09:42 PM.
    3x10 Dallalre, oil fired, Stainless steel.
    Steam hoods front and rear with preheater.
    1500 taps on vac, right to sugar house.
    900 on Gravity
    New Busch 3 Phase Vacuum. (2010)
    Lapierre 600 Turbo with 2 - 8" posts
    34 years of MAPLE ENJOYMENT!!
    https://www.facebook.com/pages/Hills...93710737313171
    http://s268.photobucket.com

  6. #6
    Join Date
    Apr 2004
    Location
    Orwell,Vt.
    Posts
    1,113

    Default

    At our county fair here in Addison County, We use a high fat mix from Hood, and add 1 quart of very dark syrup to every bag of mix. I have had Kingdom Creamery mix and it is AWESOME! St Albans Coop mix is also top shelf.
    2 1/2 x8 Lapierre Waterloo-Small (oil fired)
    600gph Lapierre R/O w/2 membranes
    1000 taps
    http://s268.photobucket.com/albums/j...ks/Sugarhouse/
    Got a wife that just shakes her head

    Mike Christian
    505 Main St. Orwell, Vt.

  7. #7
    Join Date
    Mar 2005
    Location
    Cornish,NH
    Posts
    697

    Default

    Looks like most of you are using a bag mix with any were from 8 to 16 oz of syrup! The owner of the ice cream shop told me yesterday they were going to try 16 oz mixture and see how that goes!
    3x10 Dallalre, oil fired, Stainless steel.
    Steam hoods front and rear with preheater.
    1500 taps on vac, right to sugar house.
    900 on Gravity
    New Busch 3 Phase Vacuum. (2010)
    Lapierre 600 Turbo with 2 - 8" posts
    34 years of MAPLE ENJOYMENT!!
    https://www.facebook.com/pages/Hills...93710737313171
    http://s268.photobucket.com

  8. #8
    Join Date
    Apr 2003
    Location
    Salisbury, N.H.
    Posts
    1,924

    Default

    I just got a soft serve machine to go along with my donut machine in my food trailer...i am going to be trying diffrent formulations and any suggestions would be great. Thanks.....
    Salisbury Sugarworks,,Parker Rowe, and friends
    Salisbury, N.H.
    1988 taps in 09
    over 2500 on vac in 2010
    no buckets in 2010
    2815 taps in 2011
    shooting for 3000 in 2012
    4000 taps? In 2014
    5x16 wood fired "Mighty Marvin"
    50 cords in the shed
    Old, old R.O.
    Charter member Andover/Salisbury Mapleholics
    http://img391.imageshack.us/img391/4...s009bx4.th.jpg

  9. #9
    Join Date
    Feb 2008
    Location
    DeKalb, NY
    Posts
    1,655

    Default

    Parker,
    Our County group has had a machine for 3 years now. Been both a moneymaker and a crowd pleaser. Use a quality mix, at least 10% and 13% is even better. We use 3 cups of good flavored dark or very dark syrup per gallon of mix. We try to have it mixed at least 24 hours in advance of when we plan to sell it. Seems to pick up the maple flavor better. Good Luck!

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