This recipe appears in:Scooped: Maple Rosemary Ice Cream
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.
- 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.