Maple Ice Cream
Maple syrup makes pancakes and waffles sweeter, but turn it into ice cream and it’s the perfect mate for a pear tart, apple galette, or pumpkin pie.
What to buy: Grade B maple syrup is preferred for this dessert, because of its dark amber color and hearty flavor. Grade A will do in a pinch, but its lighter color and more mellow flavor should be saved for drizzling on breakfast dishes.
Game plan: For a creamier, more dense texture, spin the ice cream base for a little less time than instructed.
This recipe was featured as part of our Thanksgiving for Six menu.
- 2/3 cup Grade B maple syrup
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 4 large egg yolks
- 1/4 teaspoon fine salt
1Prepare an ice water bath by filling a large bowl halfway with ice and water. Heat the maple syrup in a small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside.
2Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes. Meanwhile, whisk the yolks in a medium heatproof bowl until light in color and thickened slightly, about 2 minutes.
3Once the milk mixture is simmering, remove from heat and pour about 1/2 cup into the yolks, whisking constantly. Return the yolk mixture to the saucepan with the remaining milk mixture and place over medium-low heat. Cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 3 minutes. (When you run your finger through the custard, a line should hold and not run back into itself.)
4Remove the custard from heat and stir in the maple syrup reduction and salt. Pour the custard through a fine-mesh strainer into a large heatproof bowl and place over the ice bath until chilled, about 40 minutes. Cover and refrigerate overnight.
5Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturer’s instructions.
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