Daily Dose: Maple Ice Cream

This is my second attempt at a custard based ice cream.  The first was Graham Cracker Ice Cream, and I overcooked the custard - woops!  This time, I carefully watched the custard while it cooked.  And, to ensure a smooth consistency, I strained the custard before putting it in the ice cream machine.  The result?  Perfectly smooth and rich ice cream.  Delicious!  Enjoy!


Maple Ice Cream

Ingredients:
2 cups milk
2 cups cream
3/4 cup maple syrup
1/4 cup sugar
4 egg yolks

Directions:

In a small sauce pan, bring the maple syrup to a boil.  Bring down to a simmer, and reduce until you have a little less than 1/2 cup. 

Add the milk and cream to the maple syrup and slowly heat until hot.

While the milk and cream are warming, whisk together the egg yolks and sugar.

Slowly add a small ladle of the hot cream to the eggs, whisking while you drizzle in the hot liquid. Add the remaining hot cream, a ladle at a time, all the while whisking.

Return the custard mixture to the sauce pan and heat, stirring constantly with a wooden spoon.  Cook until the custard coats the back of the spoon.  This means that when you remove the spoon from the custard, and draw a line with your finger across the spoon, the custard will stay in place.  If it runs, you need to keep cooking it.

Strain the mixture and let cool.  Once cool, add to the ice cream machine and mix for 20-30 minutes.  Freeze before serving.

Maple Ice Cream
Ingredients:
2 cups milk
2 cups cream
3/4 cup maple syrup
1/4 cup sugar
4 egg yolks

Directions:
1. In a small sauce pan, bring the maple syrup to a boil.  Bring down to a simmer, and reduce until you have a little less than 1/2 cup.
2. Add the milk and cream to the maple syrup and slowly heat until hot.
3. While the milk and cream are warming, whisk together the egg yolks and sugar.
4. Slowly add a small ladle of the hot cream to the eggs, whisking while you drizzle in the hot liquid. Add the remaining hot cream, a ladle at a time, all the while whisking.
5. Return the custard mixture to the sauce pan and heat, stirring constantly with a wooden spoon.  Cook until the custard coats the back of the spoon.  This means that when you remove the spoon from the custard, and draw a line with your finger across the spoon, the custard will stay in place.  If it runs, you need to keep cooking it.
6.Strain the mixture and let cool.  Once cool, add to the ice cream machine and mix for 20-30 minutes.  Freeze before serving.