Since the food is my favorite part of a fair (and some years I just don’t get any because we decide to save a few bucks and skip the fair) I’ve been making some of my favorite fair food at home.
Springtime in Vermont brings with it many beautiful things: warmer temperatures, flowering trees, thawing ice on Lake Champlain, and the opening of creemee stands! The most anticipated creemee flavor is the maple creemee.
What is a creemee?
You might be tempted to call it soft-serve, but where’s the fun in that? I found this funny listing for the word “creemee” on UrbanDictionary.com:
‘Creemee: the name for soft serve ice cream in the 802 (that’s Vermont for you flatlanders.) In fact, the original creemees have a higher fat content than regular soft serve (cream → creemees. get it?) making them unquestionably more delicious.’
At our local Champlain Valley Fair, maple products are available in the Sugar House. They have maple coffee, maple doughnuts, maple cotton candy, and maple creemees. (I know, I just passed out from sheer exhilaration too. Stay with me!)
Children who attend the fair can take part in a scavenger hunt to earn a free maple creemee. If those children complete the scavenger hunt three or four times they can get more free creemees for their parents! Just kidding kids, do not anger the karma gods of the fair. Trust me, we found out the hard way.
If you’ve never had a maple creemee, try to remedy that as soon as possible. It’s one of the most refreshing creemee flavors out there. The flavor is sweet, mellow, and surprisingly addictive.
Since I do not have the giant machine to make a creemee at home, I came up with this dessert to honor that maple creemee flavor. I added real Vermont maple syrup to vanilla ice cream, twice. The first time I stirred it completely into the vanilla ice cream. The second time I used a flavor injector to inject even more straight maple syrup into the batch. A few scoops in a dish with a smattering of crushed sugar cone over the top and you have a dulcet dish of 802 flavored ice cream.
The recipe is below. And check these other favorite fair foods to make at home:
Maple-Vanilla Ice Cream with Crushed Sugar Cone
- 4-1/2 cups natural vanilla ice cream
- 1 cup real Vermont maple syrup, divided
- 4 sugar cones, coarsely crushed
- Allow the ice cream to soften for about 15 minutes at room temperature. Add 1/2 c. of maple syrup to the ice cream and stir through to thoroughly combine. Cover and place in freezer for 30 minutes.
- Remove the ice cream from the freezer. Fill a flavor injector or plunger with the remaining syrup. Insert it into the ice cream and squirt some in, repeating in several locations. (Alternatively, poke holes into the ice cream with a skewer and pour the maple syrup in.) Return the ice cream to the freezer for several hours or overnight.
- To serve, scoop the ice cream into serving dishes and generously sprinkle crushed sugar cones pieces over the tops. Serve immediately.
Serves about 6