Soft-serve made with Vermont maple syrup folded into the cream base; deeper and more caramel-forward than vanilla, with a faint smokiness from the sugarhouse boil. The Vermont summer ice-cream.

The term 'creemee' is Vermont vernacular for soft-serve; maple creemees rose to prominence in the 1960s as sugarhouses began folding maple syrup into commercial soft-serve mix to differentiate from out-of-state ice cream. Palmer Lane Maple, Morse Farm and dozens of sugarhouses serve the canonical version; in Burlington proper, the Skinny Pancake and seasonal lakefront vendors run them through summer.

Where to eat Maple creemee in Burlington

2 editor picks for Maple creemee in Burlington, ranked by editorial score. All Burlington signature dishes · Maple creemee across every city.

More places near Beansie's Bus and The Skinny Pancake

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 44 hrEasy

Ingredients

  • 2 cups heavy cream (35% fat)
  • 1 cup whole milk
  • 3/4 cup Vermont Grade A Dark maple syrup (Amber Rich or Dark Robust for stronger flavour)
  • 2 large egg yolks
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract

Method

  1. Whisk yolks, salt and 2 tablespoons of the maple syrup in a heatproof bowl until smooth.
  2. Combine cream, milk and remaining maple syrup in a saucepan; warm over medium heat to 75C, stirring, until steam rises but no boil.
  3. Temper the yolks by streaming about a cup of hot dairy into the bowl while whisking, then pour the yolks back into the pan.
  4. Cook over medium-low heat, stirring with a wooden spoon, until the custard coats the back of the spoon at 80-82C.
  5. Strain through a fine sieve into a clean bowl, stir in vanilla, cover with cling film touching the surface, and chill at least 3 hours or overnight.
  6. Churn in an ice-cream maker per the manufacturer (15-20 minutes for soft-serve consistency); serve immediately for a true creemee texture, or pack and freeze 1 hour for firmer scoops.

Editor tip. Use the darkest grade of maple you can find; Grade A Golden is too delicate and the cream flattens its flavour.

Common allergens: Dairy.