Cane Syrup Ice Cream

4 servings Prep: 15 m Cook: PT0M Total: 24 h 15 m Intermediate
Cane Syrup Ice Cream
Pure cane syrup represents Louisiana’s agricultural heritage at its finest - the concentrated essence of sugar cane fields that stretch across the bayou landscape. This liquid gold was once as valuable as currency, and its rich, complex flavor became the foundation of countless Louisiana desserts and comfort foods. This fusion ice cream elevates humble cane syrup to gourmet status, transforming this traditional sweetener into a sophisticated frozen dessert that celebrates Louisiana’s sugar heritage through modern culinary artistry.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1/2 tbsp sugar + 1 tbsp monk fruit/erythritol
  • 3 tbsp pure cane syrup
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1/4 tsp butter extract
  • Pinch of sea salt
  • 2 tbsp toasted coconut flakes (for mix-in)

Step-by-Step Instructions

  1. Mix sweetener blend, xanthan gum, and sea salt in a pint container.
  2. Blend in protein shake (or milk), pure cane syrup, vanilla extract, rum extract, and butter extract.
  3. Mix thoroughly to enhance the cane syrup’s natural complexity.
  4. Freeze for 24 hours minimum until completely solid.
  5. Process frozen mixture in ice cream maker on LITE ICE CREAM setting. If needed, add 1-2 tbsp liquid and re-spin.
  6. Mix in toasted coconut flakes during final processing for tropical sweetness.

Common Problems and Solutions

Q: Why does my ice cream have ice crystals?

A: Make sure the mixture freezes completely solid for the full 24 hours before processing. Xanthan gum helps prevent crystals, but insufficient freezing time will cause them.

Q: Can I skip the xanthan gum?

A: You can, but it helps create a smoother texture and prevents ice crystals. Without it, the ice cream may be more icy and less creamy.

Tips and Techniques

Real Louisiana cane syrup is worth seeking out - it has a depth of flavor you can’t get from regular pancake syrup!

Ingredient Substitutions

  • pure cane syrup: dark corn syrup or sorghum syrup
  • vanilla protein shake: whole milk or half-and-half
  • toasted coconut flakes: toasted pecans or omit entirely

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting
  • Pint container for freezing
  • Mixing spoon or whisk

Historical Context

Pure cane syrup represents Louisiana’s agricultural heritage at its finest - the concentrated essence of sugar cane fields that stretch across the bayou landscape. This liquid gold was once as valuable as currency, and its rich, complex flavor became the foundation of countless Louisiana desserts and comfort foods. This fusion ice cream elevates humble cane syrup to gourmet status, transforming this traditional sweetener into a sophisticated frozen dessert that celebrates Louisiana’s sugar heritage through modern culinary artistry.