Photo Pierre Obendrauf , The Gazette

I call this iced cream because it's more of a cross between a sorbet and ice cream than a real ice cream. Not only is this the easiest recipe of the lot, it is also the most refreshing and the lowest in fat.

1 1/2 cups (375 mL) 15-per-cent cream

1 cup (250 mL) plus 2 tablespoons (30 mL) real maple syrup

1/2 cup (125 mL) water

1. In a small saucepan, boil the cream for 30 seconds, remove from heat and let cool.
2. In a medium-size bowl, combine the maple syrup and water and whisk in the cooled cream.
3. Strain the mixture and freeze it in your ice-cream machine, making sure all parts are very clean.
4. Place a clean container in the freezer at least five minutes before the ice cream is thickened.
5. Place the ice cream in the chilled container and keep well-wrapped and frozen until ready to serve. Let the ice cream firm up at least two hours in your freezer before scooping.
   

Article: DIY ice cream