Use grade B maple syrup if you can; it has a more pronounced flavor that stands up to ice cream all the more. Serve this with warm pears (poached, caramelized, or in cobbler) and some toasted pecans.
Maple Rosemary Ice Cream
About This Recipe
|Yield:||8 to 10 (makes 1 quart)|
|Active time:||1 hour|
|Total time:||1 hour, plus an overnight chill|
|Special equipment:||ice cream maker|
|This recipe appears in:||Scooped: Maple Rosemary Ice Cream|
- 3 cups half and half
- 3 sprigs rosemary
- 6 egg yolks
- 1 cup maple syrup
- 1 teaspoon kosher salt
In a medium saucepan, heat half and half to a bare simmer and add rosemary. Cook on lowest possible heat for 20 minutes, covered, stirring bottom occasionally. Remove rosemary.
Combine egg yolks and maple syrup in a bowl and whisk until very well combined. Slowly add about 1/3 of dairy to bowl, one ladleful at a time, whisking constantly. Then transfer yolk mixture back to pot and whisk to combine.
Cook custard on medium low heat, whisking frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Add salt to taste, then strain into a container to chill overnight in refrigerator.
The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer for several hours so it can harden.