When it comes to Ice Cream, every day is a good day. I'm one of the only people in my immediate circle who can go to the store on a bitterly cold below zero degrees day and still want Ice Cream when I see it in the freezer display. I have David Lebovitz's Perfect Scoop and Ciao Bella's Gelato Book and I gaze up on them as fondly as I suspect I might with the White Sox winning another World Series (Next Year...For Sure).
This was beyond good for me (then again, I'm the one who is always happy when someone brings those maple leaf candies to work even if it is pure sugar). The only thing that would have made this better would have been the addition of some walnuts, or as the recipe suggested toffee bits, but as I was in a hurry (read I needed a sugar fix bad) I didn't have the time to toast or carmelize the walnuts or go to the store for toffee bits both of which would have made this so over the top I would still be in a sugar coma after having eaten the entire quart in one sitting.
MAPLE ICE CREAM
- 1 cup grade B maple syrup, or dark amber
- 1 tablespoon cornstarch
- 6 large egg yolks
- 2 cups heavy cream
- 1/2 cup skim or low fat milk
- 1 teaspoon vanilla extract
Preparation: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 into 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 and vanilla. Cover and chill thoroughly.
Freeze in your ice cream machine following manufacturer's directions.
Makes 1 quart of maple ice cream.