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THE HUGGINS FAMILY

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Home-cooking classics, holiday staples, and recipes that feel like home.

  • Chocolate Hazelnut Ice Cream

    Chocolate Hazelnut Ice Cream

    Creamy and decadent, this chocolate hazelnut ice cream blends the richness of dark chocolate and toasted hazelnuts with the smooth sweetness of Nutella. A silky custard base creates luxurious texture, while cocoa deepens the chocolate flavor and balances the sweetness beautifully. It’s a family favorite—one that every member agrees on without debate—its velvety texture and nutty aroma reminding us of fine Belgian chocolates. Whether shared after Sunday dinner or enjoyed quietly by the fire, this ice cream captures both indulgence and comfort in every scoop.

    Ingredients

    Chocolate Custard Base:

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • ½ tsp vanilla extract
    • ½ cup Nutella (or other chocolate-hazelnut spread)
    • 2 tbsp unsweetened cocoa powder
    • pinch table salt
    • ½ cup toasted hazelnuts, coarsely chopped (for folding in or topping; optional)

    Directions

    Warm the Chocolate Base

    In a saucepan, whisk together the milk, cream, ¼ cup sugar, cocoa powder, and salt. Warm over medium heat until steaming and the sugar dissolves.

    Make the Custard

    In a medium bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture while whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Whisk in vanilla and Nutella until smooth and fully blended. Chill thoroughly, preferably overnight.

    Churn & Add Hazelnuts

    Churn the chilled base in an ice cream maker according to manufacturer’s instructions. Fold in toasted hazelnuts or use them as a topping when serving.

    Notes

    Preparation

    • For richer chocolate flavor, replace ¼ cup of the Nutella with 2 oz melted dark chocolate (60–70% cacao).
    • For a smoother texture, add ⅛ tsp xanthan gum to the warm base before chilling.
    • Straining ensures a velvety custard and removes any curdled bits.

    Serving Suggestions

    • Top with toasted hazelnuts or shaved dark chocolate.
    • Pair with mocha brownies, vanilla shortbread, or salted caramel sauce.
    • Serve with fresh berries for a bright contrast.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream for up to 1 week for best texture.
    • Let soften 5–10 minutes at room temperature before serving.
  • Dark Chocolate Almond Fudge Ribbon Ice Cream

    Dark Chocolate Almond Fudge Ribbon Ice Cream

    Deep, velvety chocolate ice cream brightened with a touch of espresso and balanced by creamy buttermilk, swirled with a glossy chocolate–almond fudge ribbon that stays silky even when frozen. The result is rich, spoonable, and layered with dark chocolate flavor and fragrant almond.

    Ingredients

      Chocolate Custard Base

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • ½ tsp instant espresso powder
    • ½ tsp vanilla extract
    • pinch table salt
    • ½ cup cold buttermilk (added after cooking)

      • Chocolate–Almond Fudge Ribbon

    • ½ cup sugar
    • ⅓ cup unsweetened cocoa powder (Dutch-process recommended)
    • ⅓ cup heavy cream
    • ¼ cup water
    • 2 tbsp light corn syrup
    • 2 tbsp butter
    • ¾–1 tsp almond extract (to taste)
    • ½ tsp vanilla extract
    • pinch table salt

      • Optional Garnish

    • Chopped toasted almonds
    • Flaky sea salt

    Directions

    Prepare the Chocolate Custard Base

    In a saucepan, whisk together the milk, cream, cocoa powder, ¼ cup sugar, espresso powder, and salt. Warm over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve into a clean bowl, then stir in the vanilla. Allow to cool slightly, then stir in the cold buttermilk. Chill completely, preferably overnight.

    Make the Chocolate–Almond Fudge Ribbon

    In a small saucepan, whisk together sugar, cocoa powder, water, and corn syrup. Bring to a gentle simmer and cook for 1–2 minutes. Remove from heat; whisk in butter, cream, vanilla, almond extract, and salt. Let cool completely, then refrigerate until thickened but still pourable.

    Churn and Layer

    Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions. As you transfer it to a container, alternate layers of ice cream and thin ribbons of the fudge sauce. Swirl lightly with a butter knife for a marbled effect without overmixing. Freeze 4–6 hours until firm.

    Notes

    Preparation

    • Chill the fudge ribbon fully before layering; warm sauce will sink instead of ribboning.
    • For a deeper chocolate profile, replace 1 tbsp cocoa with 1 tbsp Dutch-process cocoa.
    • Increase almond extract up to 1 tsp to intensify almond flavor.

    Serving Suggestions

    • Top with chopped toasted almonds for crunch.
    • Add flaky sea salt for contrast and brightness.
    • Serve with biscotti, chocolate cake, or espresso in an affogato.

    Variations

    • Mocha Almond: Increase espresso powder to 1 tsp.
    • Black Forest: Replace almond extract with kirsch; swirl in cherry compote.
    • Chocolate–Orange: Add ½ tsp orange zest; replace almond extract with orange extract.

    Make-Ahead & Storage

    • Refrigerate churn-ready custard up to 48 hours.
    • Store churned ice cream up to 1 week for best texture.
    • Let stand 5–10 minutes before serving for optimal scoopability.
  • Cilantro Lime Rice (Instant Pot)

    Cilantro Lime Rice (Instant Pot)

    This Instant Pot version of Cilantro-Lime Rice delivers the same bright, aromatic flavor as the stovetop method in a fraction of the time. Jasmine rice cooks up fluffy and tender with perfect lime-cilantro balance—ideal for tacos, fajitas, enchiladas, or grilled meats. Click here for the stovetop version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter or olive oil
    • 1 cup chicken broth (or water + ¼ tsp salt)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (added after cooking)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (optional, to balance acidity)
    • Salt to taste

    Optional Add-Ins

    • 1 small clove garlic, minced (sauté before adding rice)
    • 1 bay leaf (for subtle herbal aroma)

    Directions

    Rinse the Rice

    Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear to remove excess starch. Drain well.

    Sauté

    Set the Instant Pot to Sauté. Melt butter or heat oil, then add garlic if using. Stir in drained rice and toast for 1–2 minutes until lightly fragrant.

    Press Cancel to stop the sauté function.

    Pressure Cook

    Add chicken broth and a pinch of salt. Stir once to distribute evenly, then secure the lid and set the valve to Sealing.

    Cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining steam.

    Finish the Rice

    Fluff the rice gently with a fork. Stir in lime zest, lime juice, cilantro, and sugar (if using). Taste and adjust seasoning with more salt or lime juice as needed.

    Let rest uncovered for 2–3 minutes to allow excess steam to escape before serving.

    Serve

    Serve warm as a side or base for tacos, fajitas, enchiladas, or grilled meats. Garnish with additional cilantro and lime zest if desired.

    Notes

    Preparation

    • Use a 1:1 ratio of rice to liquid for the Instant Pot—no evaporation means less liquid is required than on the stove.
    • Do not add lime juice before pressure cooking; acid interferes with proper rice hydration.
    • Natural release for 10 minutes ensures fluffy, evenly cooked grains.
    • Let rice rest uncovered for a few minutes after fluffing to release steam and maintain perfect texture.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, grilled shrimp, or chicken.
    • Use as a flavorful base for burrito bowls or enchilada platters.
    • For color and brightness, top with extra cilantro and a sprinkle of lime zest before serving.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (use ¾ cup broth + ¼ cup coconut milk). Adds gentle richness and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (use ½ cup broth + ½ cup coconut milk). Yields a creamier, tropical variation—use 2 tbsp lime juice and slightly more salt to balance flavor.
    • For added aromatics, sauté a small piece of shallot or a few cilantro stems with the rice.

    Make-Ahead & Storage

    • Cooked rice can be held warm in the Instant Pot for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of broth or water to restore moisture.
    • Not recommended for freezing—fresh cilantro and lime flavor are best enjoyed fresh.
  • Beer Battered Halibut

    Beer Battered Halibut

    Each year I attended the same trade show in London. While I love the city, I didn’t love traveling without my wife—especially this trip because it always fell during her birthday week. The year we decided she’d come along was eventful, to say the least. But before we get to London, some backstory.

    Pregnancy was not something that came easy for us. A lot of very fun attempts, but at least to that point, no resulting pregnancies. Before we left I shared a dream where while in London she’d told me she was pregnant. We laughed as we continued to prepare for the trip.

    Wile I worked the show, my beautiful bride explored the city. On her birthday, we met up after my work day to celebrate with a delicious dinner followed by the theatre to see ‘Les Misérables’—an unforgettable night!

    Back at the hotel, she disappeared into the bathroom. Moments later I heard her voice, “I think we’re pregnant.” I laughed—until she rounded the corner with a pregnancy test, the two pink lines unmistakable. That London trip became our first family journey with our two sons. Later, five and seven years after the whirlwind of welcoming twins, we were blessed with two beautiful daughters, completing our little family.

    As a remembrance of our London getaway, and our life-changing news, I created this recipe; my not-so-authentic version of fish and chips.

    Ingredients

    • 4–6 halibut filet portions
    • 1½ cups (185g) all-purpose flour, plus extra for coating filets
    • 1¼ cups (160g) corn starch
    • 2 tsp baking powder
    • ½ tsp table salt
    • ½ tsp white pepper (optional)
    • 1 can (16 oz / 475 ml) light beer

      • Optional Batter Add-Ins:

      • garlic powder
      • onion powder
      • paprika
      • shoarma spice blend
      • Old Bay

    Directions

    Prepare the Fish:

    Preheat 2″ to 3″ of neutral oil in a skillet or deep fryer to 350º–375ºF. Coat cold halibut filets on all sides with flour; place on a wire rack set over a baking sheet and refrigerate.

    Make the Batter:

    In a large bowl, whisk together flour, corn starch, baking powder, salt, and white pepper. Whisk in enough ice-cold beer to reach the consistency of a thin pancake batter. Refrigerate the batter for 10 minutes to rest and chill.

    Fry the Halibut:

    Dip each filet into the chilled batter and allow excess to drip off. Fry for 1–2 minutes per side, or until crispy and deep golden brown.

    Transfer to a wire rack and immediately sprinkle lightly with salt. Allow the oil temperature to return to 350º–375ºF before frying the next batch.

    Serve hot with Belgian frites, tartar sauce, and/or malt vinegar.

    Notes

    Preparation

    • Keeping the fish cold is essential—cold fillets meeting hot oil creates the highest-crisp batter.
    • Use ice-cold beer. Colder batter expands more rapidly when fried, creating a lighter, airier crust.
    • Halibut works beautifully, but cod, haddock, or rockfish are excellent alternatives.
    • To prevent sticking, make sure your oil is at temp before adding the first piece.

    Serving Suggestions

    • Serve with tartar sauce, malt vinegar, or a squeeze of fresh lemon.
    • Belgian-style frites or hand-cut fries complement the crispy halibut perfectly.
    • A quick cabbage slaw with lemon and dill keeps the plate light and balanced.

    Variations

    • Add ½ tsp paprika or smoked paprika for a deeper color and warmth.
    • Shoarma spice or Old Bay give a fun twist while keeping the classic texture.
    • Substitute half the beer with sparkling water for an extra-light batter.
    • For heat, add a pinch of cayenne or chili powder.

    Make-Ahead & Storage

    Fish and chips are best eaten immediately, but here are some tips:

    • If needed, keep fried pieces warm on a wire rack in a 225ºF oven for up to 20 minutes.
    • Leftovers may be reheated in an air fryer at 375ºF for 4–6 minutes to restore crispness.
    • Batter can be mixed dry (without beer) up to 2 days ahead; just whisk in cold beer before frying.
  • Tartar Sauce

    Tartar Sauce

    This creamy, tangy tartar sauce comes together in minutes and tastes far fresher than anything store-bought. Bright citrus, briny capers, and herbs make it a perfect companion for fried fish, crab cakes, or roasted vegetables.

    Ingredients

    • 1 cup mayonnaise
    • ½ cup dill relish
    • 1 tbsp capers, rinsed and chopped
    • 1 tbsp fresh parsley (or 1 tsp dried)
    • 1 small shallot, finely chopped (or ½ tsp onion powder)
    • 1 tbsp lemon or lime juice
    • 1 tsp lemon or lime zest
    • 2 tsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ¼ tsp Tapatío hot sauce
    • salt & pepper, to taste

      • Optional Add-Ins

    • 1 tbsp fresh tarragon (or 1 tsp dried)
    • ½ tbsp fresh dill (or ½ tsp dried)
    • 1 tsp honey
    • ¼ cup crème fraîche or sour cream

    Directions

    Mix the Sauce

    Whisk together all ingredients in a bowl until well combined.

    Chill for at least 1 hour before serving to let the flavors meld.

    Notes

    Preparation

    • Please taste and adjust acidity—add more citrus juice if serving with rich fried foods.
    • For a chunkier texture, use whole dill pickles and hand-chop them instead of relish.
    • Fresh herbs brighten the sauce significantly, but dried herbs still work well.

    Serving Suggestions

    • Serve with beer-battered halibut, fish sticks, crab cakes, or shrimp.
    • Use as a spread for fish sandwiches or grilled chicken.
    • Try as a dip for roasted potatoes or fries.

    Variations

    • Swap dill relish for chopped cornichons for a sharper, French-style flavor.
    • Add a pinch of smoked paprika for a subtle smoky note.
    • Fold in a spoonful of crème fraîche for a lighter, silkier version.

    Make-Ahead & Storage

    • Keeps 4–5 days in the refrigerator in an airtight container.
    • Stir before serving, as some separation is normal.
    • Not suitable for freezing due to the mayonnaise base.
  • Cilantro Lime Rice

    Cilantro Lime Rice

    Fluffy jasmine rice infused with fresh lime and cilantro—simple, bright, and perfectly balanced to complement tacos, grilled meats, or saucy dishes. A touch of butter enhances richness while the zest and juice keep every bite fresh and aromatic. Click here for the Instant Pot version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter
    • 1½ cups chicken broth (or vegetable broth)
    • 1 clove garlic, minced (optional)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (to taste)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (to round acidity)
    • Salt to taste

    Directions

    Toast the Rice

    In a saucepan or rice cooker insert, melt butter over medium heat. Add rice (and garlic, if using) and sauté 2–3 minutes until grains appear glossy and lightly golden.

    Cook the Rice

    Add broth and a generous pinch of salt. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 10 minutes to finish steaming.

    Finish with Lime and Cilantro

    In a small pan, warm lime zest with a few drops of butter until aromatic (optional but enhances flavor).

    Fluff rice gently with a fork and fold in lime zest, lime juice, cilantro, and sugar. Taste and adjust salt or lime as desired.

    Serve

    Serve warm as a side or base for tacos, grilled meats, or saucy dishes where a bright, citrusy accent balances richness.

    Notes

    Preparation

    • Rinse jasmine rice until water runs mostly clear to remove excess starch and keep grains fluffy.
    • Let cooked rice rest 10 minutes before fluffing to allow steam to redistribute for perfect texture.
    • Warming lime zest in butter releases aromatic oils and coats grains more evenly.
    • Adjust lime and salt balance at the end—rice should taste bright but not sharp.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, or grilled seafood.
    • Excellent base for burrito bowls or enchilada platters.
    • Top with extra cilantro and a sprinkle of lime zest for presentation.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (1¼ cups broth + ¼ cup coconut milk). Adds gentle creaminess and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (1 cup broth + ½ cup coconut milk). Creates a richer, tropical flavor—use 2 tbsp lime juice and season more assertively with salt.
    • Use coconut versions for fusion dishes like Korean Pulled-Pork Tacos, jerk chicken, or grilled shrimp where a creamy contrast enhances spice and smoke.

    Make-Ahead & Storage

    • Cooked rice can be held warm for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a drizzle of broth or water to restore moisture.
    • Fresh cilantro and lime juice should always be added just before serving for best color and flavor.
  • Braised Fennel

    Braised Fennel

    This elegant side transforms fennel’s natural sweetness into something truly special. Lightly caramelized and gently braised with shallots, garlic, and white wine, the tender fennel is finished with butter, lemon zest, and fresh fennel fronds for a glossy, aromatic dish worthy of any restaurant table.

    Ingredients

    • 2–3 fennel bulbs, trimmed and quartered lengthwise (cores intact)
    • 2 tbsp olive oil or butter
    • 1 shallot, thinly sliced
    • 1 clove garlic, thinly sliced
    • ¼ cup dry white wine or 1 tbsp lemon juice
    • 1 cup chicken stock
    • ½ tsp honey (optional)
    • 1 tbsp butter (for finishing)
    • salt and freshly ground black pepper, to taste
    • zest of ½ lemon, for garnish
    • chopped fennel fronds or parsley, for garnish

    Directions

    Brown the Fennel

    In a large sauté pan, heat olive oil or butter over medium-high heat. Add fennel quarters cut-side down and cook until deeply golden on both cut sides, about 3–4 minutes per side. Remove and set aside.

    Build the Aromatic Base

    Add shallot and garlic to the pan; sauté 30 seconds, just until fragrant. Deglaze with white wine (or lemon juice), scraping up any browned bits.

    Braise

    Add chicken stock and honey, if using. Return fennel to the pan, cut-side up. Bring to a simmer, reduce heat to low, and cover. Braise gently for 15–20 minutes, turning once, until fennel is tender but still holds its shape.

    Glaze & Finish

    Remove the lid and simmer uncovered for 5–7 minutes more, allowing the liquid to reduce into a glossy glaze. Stir in butter off heat to finish the sauce and season with salt and pepper.

    Serve

    Transfer fennel to a serving dish and drizzle with the reduced pan juices. Garnish with lemon zest and chopped fennel fronds or parsley before serving.

    Notes

    Preparation

    • Proper browning is essential—golden edges enhance both flavor and appearance.
    • Use vegetable stock for a vegetarian version.
    • Finishing with butter gives the glaze a rich, silky texture.

    Serving Suggestions

    • Serve as a side with roasted chicken, fish, or creamy polenta.
    • For a richer presentation, finish with freshly grated Parmesan or a drizzle of aged balsamic.
    • Add a sprinkle of toasted breadcrumbs or flaky salt for texture.

    Make-Ahead & Storage

    • Can be braised up to 1 day ahead; cool and refrigerate in its cooking liquid.
    • Reheat gently over low heat, spooning juices over the fennel to re-glaze.
    • Best served warm, but can also be enjoyed at room temperature as part of an antipasto spread.
  • Browned Butter Sage Sauce

    Browned Butter Sage Sauce

    A quick, elegant sauce that pairs beautifully with ricotta or potato gnocchi. Simple to prepare, it highlights the nutty aroma of browned butter and the earthy perfume of fresh sage. When served with gnocchi, a pinch of nutmeg in the dough adds warm, slightly sweet notes that complement the savory depth of the sage. This classic combination appears throughout Italian cooking—in pasta, meatballs, gnocchi, and creamy soups—where sage contributes its herbaceous edge and nutmeg lends a subtle, cozy warmth.

    Ingredients

    • 6 tbsp unsalted butter (85 g)
    • 8–10 fresh sage leaves
    • ⅛ tsp table salt (or to taste)
    • freshly ground black pepper (to taste)
    • 2 tbsp grated parmesan (optional, for finishing)
    • ½ tsp lemon juice (optional, brightens flavor)

    Directions

    Brown the Butter

    In a medium skillet or saucepan, melt the butter over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns deep golden and smells nutty, about 4–5 minutes. The sage will crisp slightly as it fries.


    Finish the Sauce

    Remove from heat and stir in salt, black pepper, and lemon juice if using. Serve the sage leaves whole or remove them depending on preference.


    Serve

    Toss hot, drained gnocchi directly in the pan with the brown butter sauce until evenly coated. Serve immediately with freshly grated parmesan.

    Notes

    Preparation

    • Watch closely—brown butter goes from nutty to burnt quickly. Remove from heat as soon as the milk solids turn golden.
    • Create a silkier sauce by swirling in 1–2 tbsp pasta or gnocchi cooking water to form a light emulsion.
    • For deeper sage flavor, crisp the leaves for an extra 30 seconds before removing the pan from heat.

    Serving Suggestions

    • Drizzle over ricotta gnocchi, potato gnocchi, or sweet potato gnocchi.
    • Excellent on cheese ravioli, butternut squash ravioli, or spinach ravioli.
    • Also delicious over roasted vegetables, grilled chicken, or sautéed mushrooms.

    Variations

    • Garlic Brown Butter: Add one lightly crushed garlic clove to the skillet during browning; remove before serving.
    • Brown Butter & Walnut: Stir in ¼ cup toasted chopped walnuts for added crunch.
    • Lemon-Sage Butter: Increase lemon juice to 1 tsp and add ½ tsp lemon zest for brightness.

    Make-Ahead & Storage

    • Best served immediately after browning.
    • Refrigerate leftover sauce up to 3 days; rewarm gently over low heat before serving.
    • Sage leaves soften in storage—crisp fresh leaves separately if reheating.
  • Maple Whipped Cream

    Maple Whipped Cream

    Maple whipped cream is one of those simple upgrades that instantly feels special. Sweetened naturally with pure maple syrup, it brings a warm, woodsy depth you can’t get from powdered sugar alone. It’s perfect on pumpkin desserts, fall cakes, waffles, pies, hot chocolate, and cozy holiday drinks — anywhere you want a little real maple character without overpowering the main dish.

    Ingredients

      Base Whipped Cream

    • 1 cup heavy whipping cream, cold
    • 2–3 tbsp pure maple syrup (Grade A dark/robust preferred), warmed and cooled
    • ½ tsp vanilla extract
    • ½ tsp vanilla bean paste (for flecks)
    • Pinch of table salt (added during syrup warming)

      • Optional Stabilizer

    • ½ tsp gelatin bloomed in 1 tbsp cold water, melted and cooled

      • Scaling Options

      • Half Batch: ½ cup cream + 1–1½ tbsp maple syrup; scale remaining ingredients accordingly.
      • Double Batch: 2 cups cream + 4–6 tbsp maple syrup; double stabilizer if using.

    Directions

    Warm the Maple Syrup

    Place the maple syrup in a small saucepan and warm just until steaming. Add the pinch of table salt and stir until fully dissolved. Remove from heat and allow to cool completely.

    Whip the Cream

    Combine the cold heavy cream, cooled maple syrup, vanilla extract, and vanilla bean paste in a mixing bowl. If using gelatin, drizzle in the cooled melted gelatin as you begin whipping.

    Beat with a hand mixer (or whisk vigorously by hand) until soft to medium peaks form.

    Adjust & Serve

    Taste and add more maple syrup if needed. Serve immediately, or refrigerate up to 24 hours and re-whip lightly before use.

    Variations

    Customize the flavor to pair with different desserts or drinks:

    • Cinnamon-Maple: Add ⅛–¼ tsp ground cinnamon to the cream before whipping.
    • Maple-Bourbon or Maple-Rum: Add 1–2 tsp spirit to the maple syrup before warming; simmer 20–30 seconds to cook off alcohol, then cool.
    • Orange-Maple: Fold in ½ tsp finely grated orange zest after whipping.
    • Salted Maple: Increase salt to ⅛–¼ tsp (added during syrup warming).
    • Berry-Infused Maple: Warm 2 tbsp maple syrup with 1–2 tbsp crushed berries; simmer 1–2 minutes, strain, cool, and substitute for plain maple syrup.
    • Browned-Butter Maple: Brown 1–2 tbsp butter until golden and nutty; cool until just warm, whisk into the maple syrup during the warming step, then cool completely before whipping.

    Notes

    Preparation

    • Warming the maple syrup enhances flavor and dissolves the salt smoothly.
    • Vanilla bean paste adds flavor and appealing flecks throughout the cream.
    • Gelatin optional stabilizer helps the whipped cream hold up longer on pies, cakes, and drinks.

    Serving Suggestions

    • Serve on our family’s Pumpkin Spice Steamer, pumpkin milk, pies, crisps, spice cakes, waffles, or hot chocolate.
    • A great topping for fall desserts and holiday gatherings.

    Variations

    • Try the browned-butter version with apple or pear desserts.
    • Berry-infused maple pairs nicely with chocolate or vanilla bases.

    Make-Ahead & Storage

    • Whipped cream can be stored up to 24 hours; re-whip lightly to refresh texture.
    • Stabilized versions hold their shape longer and are good for piping.