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Brie From Here Ice Cream With Caramelized Maple Syrup

Brie From Here Ice Cream With Caramelized Maple Syrup

10 portions


  • 250 ml (1 cup) 35% cream
  • 250 ml (1 cup) milk
  • 4 egg yolks
  • 125 ml to 180 ml (1/2 to 3/4 cup) sugar
  • 5 ml (1 tsp.) vanilla
  • 125 ml (1/2 cup) of Brie From Here

Caramelized maple

  • 125 ml (1/2 cup) sugar
  • 45 ml (3 tbsp.) water
  • 45 ml (3 tbsp.) maple syrup
  • 125 ml (1/2 cup) 35% cream
  • 45 ml (3 tbsp.) butter


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  • In a saucepan, heat cream and milk.
  • In a bowl, whip egg yolks and sugar to obtain a creamy mixture.
  • Gradually add, while whisking constantly, the egg yolk mixture to the cream.
  • Continue to whisk and cook over low heat, whisking until it has thickened. Do not let boil to prevent the eggs from scrambling.
  • Remove from heat and incorporate the Brie From Here and vanilla. Let cool.
  • Churn in an ice-cream maker according to the manufacturer’s instructions.
  • If you don’t have an ice-cream maker, place in the freezer for a few hours until the preparation is almost firm on the sides and bottom, but still liquid in the centre.
  • Remove from the freezer and use a whisk or electric mixer to break-up the ice crystals and make it consistent.
  • Return to the freezer.

Caramelized maple

  • In a saucepan, cook sugar and water over medium heat until caramelized.
  • Add maple syrup and cream and continue cooking to a consistent thickness. Incorporate butter. Keep in the refrigerator until serving.
  • Serve with caramelized maple and garnish with a mint leaf, if desired.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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