A rich ice cream full of deep maple flavor, perfect for topping pie—or French toast.
Note: Use Grade B maple syrup for a deeper maple flavor.
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Maple Ice Cream
About This Recipe
|Yield:||makes about 1 quart|
|Active time:||1 hour|
|Total time:||1 hour, plus an overnight chill|
|Special equipment:||ice cream maker|
|This recipe appears in:||Scooped: Seriously Maple Ice Cream|
- 6 egg yolks
- 3/4 cup maple syrup
- 1 cup cream
- 1 1/2 cups half and half
- 1 teaspoon Kosher salt
In a heavy-bottomed medium saucepan, whisk together egg yolks and maple syrup until well-combined. Whisk in cream and half and half, then set over medium heat. Whisking frequently, cook until a custard forms on the back of a spoon but a swiped finger leaves a clean line, 10 to 15 minutes. Stir in salt and strain into an airtight container. Chill overnight, or at least six hours.
The next day, churn in ice cream maker according to manufacturer's instructions. Return to airtight container and chill in freezer for at least three hours before serving.