Categories: Dessert, Ice Cream
Ingredients
- 6 large egg yolks
- 1 cup pure maple syrup
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup half-and-half
- 1 1/2 cups light cream
- 1/2 teaspoon vanilla extract
Directions
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In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.
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In a saucepan, bring the half-and-half to a simmer.
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Slowly beat the hot half-and-half into the eggs and maple syrup.
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Pour the entire mixture back into the pan and place over low heat.
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Stir constantly, using a whisk or wooden spoon, until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
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Remove from heat and pour the custard through a strainer into a large clean bowl.
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Let the custard cool slightly, then stir in the cream and vanilla; cover and refrigerate until cold or overnight.
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Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturer’s directions.
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When done, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.