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!
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.
simmering, about 5 minutes.
4.Meanwhile, whisk the yolks in a medium heatproof
bowl until light in color and thickened slightly, about 2 minutes.
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.)
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.