Red Stick Spice Company is your headquarters for spices, blends, sea salts, grilling rubs, loose teas, olive oils and accessories in Baton Rouge, Louisiana!
Pure Maple Extract (4 ounces)
Product Description
This superb flavor from the maple sap from Vermont’s finest sugar maple trees. Maple flavor is somewhat like vanilla in that it enhances the flavors of other ingredients. Use this versatile flavor to polish bakery products, sauces, cream fillings and more savory dishes. We’ll let you in on a secret...a little of this flavor in your apple pie will win you first place in the next apple pie contest you enter... just ask our customers!
Ingredients: alcohol, sugar, pure maple syrup, caramel color, and water
Maple Nut Ice Cream Recipe:
Ingredients:
2 cups whipping cream
1/2 cup non-fat milk
4 tablespoons of our Pure Maple Extract
1/4 teaspoon salt
1/3 cup dark brown sugar, loosely packed
2/3 cups white sugar
2 eggs
3/4 cup chopped walnuts
DirectionsIn a medium, heavy-bottomed saucepan, combine cream, milk, Red Stick Spice Pure Maple Extract, salt, and brown sugar. Heat until hot. Meanwhile beat eggs with white sugar. Beating constantly, add most of the hot mixture to the eggs. Return the egg mixture to the saucepan and heat until the mixture coats a spoon (about 5 to 8 minutes over medium-low heat, or between 180-185 degrees on an instant-reading thermometer.) Do not allow to boil. Set mixture aside to cool. Once cooled, refrigerate serveral hours until thoroughly chilled. Put chilled mixture into ice cream freezer, adding walnuts, and chill according to manufacturer's directions.
Ingredients: alcohol, sugar, pure maple syrup, caramel color, and water
Maple Nut Ice Cream Recipe:
Ingredients:
2 cups whipping cream
1/2 cup non-fat milk
4 tablespoons of our Pure Maple Extract
1/4 teaspoon salt
1/3 cup dark brown sugar, loosely packed
2/3 cups white sugar
2 eggs
3/4 cup chopped walnuts
DirectionsIn a medium, heavy-bottomed saucepan, combine cream, milk, Red Stick Spice Pure Maple Extract, salt, and brown sugar. Heat until hot. Meanwhile beat eggs with white sugar. Beating constantly, add most of the hot mixture to the eggs. Return the egg mixture to the saucepan and heat until the mixture coats a spoon (about 5 to 8 minutes over medium-low heat, or between 180-185 degrees on an instant-reading thermometer.) Do not allow to boil. Set mixture aside to cool. Once cooled, refrigerate serveral hours until thoroughly chilled. Put chilled mixture into ice cream freezer, adding walnuts, and chill according to manufacturer's directions.
