Saturday, June 23, 2012

Maple Ice Cream

1 C grade B maple syrup
1 Tbls cornstarch
6 egg yolks
2 C heavy cream
½ C milk
1 tsp maple (or vanilla) extract
½ tsp salt
optional: ½ tsp liquid smoke

In a heavy saucepan over medium heat, bring the cream to a simmer.

In a bowl, whisk together the maple syrup, cornstarch, and egg yolks.

Pour about one third of the hot cream into the egg yolk mixture, whisking constantly, then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and heat, stirring constantly, until hot and slightly thickened. Do not boil.

Pour through a mesh strainer into a clean bowl. Stir in the milk, vanilla, salt, and liquid smoke (if desired). Cover and chill thoroughly.

Freeze according to ice cream machine manufacturer's directions. Place in freezer if firmer consistency is desired. Makes 1 quart of maple ice cream.

Serve with: chopped nuts/peanuts, buttery maple-bourbon syrup, whipped cream, or...if you're into the whole bacon craze, with real bacon bits.

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