Summer is definitely over and Autumn is slowly taking over, but fear not I still making ice cream! I can’t resist, this one is another winner. Sometime ago I was given some Clark’s Maple Syrup by the lovely people at Wildcard. I decide to experiment with recipes for ice cream to celebrate the beginning of the Autumn. Nice result! Added a few fresh and seasonal figs and voila!
Maple syrup ice
cream
cream
Yield: 600ml
Ingredients
2/3 cup maple syrup (150ml)
1 3/4 cups heavy cream (375ml)
3/4 cup whole milk (75ml)
4 large egg yolks
1/4 teaspoon of maldon salt
Method:
1.Prepare an ice water bath by filling a large bowl halfway with ice and
water.
2.Heat the maple syrup in a small saucepan over medium heat, simmering
until it’s reduced by a quarter, about 5 minutes. Set aside.
water.
2.Heat the maple syrup in a small saucepan over medium heat, simmering
until it’s reduced by a quarter, about 5 minutes. Set aside.
3.Heat the cream and milk in a medium saucepan over medium heat until just
simmering, about 5 minutes.
4.Meanwhile, whisk the yolks in a medium heatproof
bowl until light in color and thickened slightly, about 2 minutes.
simmering, about 5 minutes.
4.Meanwhile, whisk the yolks in a medium heatproof
bowl until light in color and thickened slightly, about 2 minutes.
5.Once the milk mixture is simmering, remove from heat and pour about 1/2
cup into the yolks, whisking constantly.
6.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.)
cup into the yolks, whisking constantly.
6.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.)
7.Remove the custard from heat and stir in the maple syrup reduction and
salt.
8.Pour the custard through a fine-mesh strainer into a large heatproof bowl
and place over the ice bath until chilled, about 15 minutes.
9.Cover and place in
the freezer overnight. The ice cream will be the right consistency the next day.
salt.
8.Pour the custard through a fine-mesh strainer into a large heatproof bowl
and place over the ice bath until chilled, about 15 minutes.
9.Cover and place in
the freezer overnight. The ice cream will be the right consistency the next day.
Sounds yummy and no ice cream maker machine is needed! Awesome.
Thanks Joan for stopping by my blog and love the idea of Yonanna, I will look into it. R