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Christmas Corporate Gifts Maple Syrup

Oprah's Collection Maple Syrup Gift Box - The Best Christmas Corporate Gift

These are three of our most popular syrups, personally selected by Oprah as one of her Favorite Things, offered in an elegant box fit for any occasion. Bourbon Barrel-Aged is made by pouring our best syrup into recently emptied Bourbon barrels and letting them age for up to a year. The Cinnamon+Vanilla Infused and Hibiscus Infused are made by gently warming the syrup and infusing it with carefully sourced ingredients. Contents: 250ml bottles of Bourbon Barrel-Aged Maple Syrup, Hibiscus Flower-Infused Maple Syrup, and Cinnamon+Vanilla Infused Maple Syrup.

$64.95

Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.

A Tasty Recipe for the Holidays

(Acer Carya aka Maple Pecan Ice Cream)

  • 1 cup Sugarmaker’s Cut Maple Syrup
  • 2 cups heavy cream
  • 1 cup whole milk
  • Pinch of salt
  • 2 large eggs
  • 1/3 cups pecans, toasted, chopped

Put the syrup in a heavy pot.  Make sure the pot is larger than you need since the syrup will bubble up significantly.  Bring the syrup to a boil and then reduce to a simmer.  Cook until it has reduced and thickened, about 8 minutes.  Add the cream, milk and salt and bring to a gentle boil again then turn off the heat.

Whisk the eggs in a separate bowl.  Temper the eggs by adding the hot cream mixture in a slow stream, whisking the whole time.  When half of the cream has been added, return the egg-cream mixture to the pot and heat gently but do not let it bubble.  Ideally it should not go higher than 170 or the eggs will curdle the whole mixture.  I have found that sometimes, no additional heating is required so keep that thermometer handy.  Remove from the stove and pour into a bowl to cool.  When room temperature, chill in the fridge until ready to make the ice cream.  In the meantime prepare your pecans by toasting them in a dry pan, on medium heat on the stove until crisp but not burned, 5 – 8 minutes.  Remove from the pan, let cool and then chop coarsely.

About 20 minutes before serving, pour the chilled mixture into your ice cream maker and start it up.  When it is nearly at the right consistency, add the pecans.

When finished, transfer the ice cream into a container and keep in the freezer until ready to serve.  Spoon into bowls with extra maple syrup on the side for drizzling.

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