Chuck's Maple Ice Cream
- prep time 5 min
- total time 40 min
- serves 1
2 cup (500 mL) 35% cream
1 pinch salt
1 cup (250 mL) dark amber maple syrup
6 large egg yolks
1 cup (250 mL) milk
½ cup (125 mL) maple flakes
1. In a heavy saucepan over medium heat, bring the cream to a simmer with salt.
2. In a bowl, whisk together the maple syrup 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 into the saucepan. Stir to blend well. Lower the heat to medium-low heat, stirring constantly, until hot and slightly thickened. Do not boil.
3. Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
4. Freeze in your ice cream machine following manufacturer's directions. Add maple flakes.
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