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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Use pure maple syrup, medium or dark amber. Do not substitute maple-flavored pancake syrup. Ingredients:
6 large egg yolks |
1 cup pure maple syrup |
2 teaspoons all-purpose flour |
1/2 teaspoon salt |
1 cup half-and-half |
1 1/2 cups light cream |
1/2 teaspoon vanilla extract |
Directions:
1. In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.
2. In a saucepan, bring the half-and-half to a simmer.
3. Slowly beat the hot half-and-half into the eggs and maple syrup.
4. Pour the entire mixture back into the pan and place over low heat.
5. Stir constantly, using a whisk or wooden spoon, until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
6. Remove from heat and pour the custard through a strainer into a large clean bowl.
7. Let the custard cool slightly, then stir in the cream and vanilla; cover and refrigerate until cold or overnight.
8. Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturer’s directions.
9. When done, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
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