When I woke up this morning, the thermometer read -8 degrees. But the funniest thing has happened to me this winter. I've been craving ice cream. We have a wonderful chocolate and ice cream shop here in town, and although my family can't get enough of it, I was always the one content to sip my water as they enjoyed their treats. Even during the summer, I only indulge in a few frozen hot chocolates down the Cape while the others eat as many as they can get away with. But as the weather grew colder, and the snow started to pile up, we would pile into the car and head into town on a Sunday afternoon for ice cream. We've been doing very well since Christmas, but I'm afraid another visit is due very soon.
When I saw this recipe for homemade maple ice cream it reminded me that typically March means maple syrup time here in New Hampshire and...I still want ice cream, so why not combine the two?
- 6 egg yolks
- 1 cup maple syrup, Grade B
- 1 Teaspoon arrowroot
- ¼ Teaspoon sea salt
- 1½ cups half and half
- 1½ cups heavy cream
- 1 Teaspoon vanilla extract
- Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.
- Whisk the half and half into the egg yolk mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn’t come to a boil.
- When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla.
- Pour through a strainer to remove any stray bits and chill the custard in the refrigerator for at least 4 hours.
- Freeze the ice cream according to the manufacturer’s instructions for your 2 qt. machine. The ice cream is done freezing when it stands up on a spoon. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it.
Recipe via Gourmet Innovations