November doesn't exactly seem like the best month to bust out the ice cream maker, but entries in Google Reader keep popping up with seasonally flavored ice cream like pumpkin, cinnamon, and, today's treat, maple. The maple flavor is not terribly strong, but it contains just a hint. I think maple extract would make it stronger. Like most custard-based ice creams with 5 egg yolks, this is intensely creamy and smooth. Joe and I have been enjoying our ice cream with a Maple Leaf Creme Cookie from Trader Joe's.
Maple Ice Cream
source: The Perfect Scoop via Erin's Food Files
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup dark maple syrup
1/8 teaspoon coarse salt
1/4 teaspoon vanilla extract
Warm milk and sugar in medium saucepan. Pour cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator.
Freeze according to your ice cream maker’s instructions. Freeze until solid & scoopable.