13519 Maple Ice Cream 1 hr 5 mins, plus chilling time 25 mins 4 cups Wed Sep 03 16:48:00 -0700 2008 Mon Nov 02 15:02:49 -0800 2009 Medium American CHOW http://www.chow.com/recipes/13519 Mon, 02 Nov 2009 23:02:49 GMT Go ahead, put it on waffles Maple syrup is great for breakfast but better in a creamy dessert. Maple syrup makes pancakes and waffles sweeter, but turn it into ice cream and it’s the perfect mate for a pear tart, apple galette, or pumpkin pie.

Game plan: For a creamier, more dense texture, spin the ice cream base for a little less time than required.

What to buy: Grade B maple syrup is preferred for this dessert, because of its dark amber color and hearty maple flavor. Grade A will do in a pinch, but its lighter color and more mellow flavor should be saved for drizzling on breakfast dishes.

This recipe was featured as part of our Thanksgiving for Six menu.

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  • Prepare an ice water bath by filling a large bowl halfway with ice and water. Heat maple syrup in a small saucepan over medium heat, simmering until syrup is reduced by 1/4, about 5 minutes. Set aside.
  • Heat cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes. Meanwhile, whisk yolks in a medium heatproof bowl until light in color and thickened slightly, about 2 minutes.
  • Once milk mixture is simmering, remove from heat and pour about 1/2 cup into yolks, whisking constantly. Return yolk mixture to the saucepan with the remaining milk mixture and place over medium-low heat. Cook, stirring constantly, until 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.)
  • Remove custard from heat, and stir in maple syrup reduction and salt. Pour custard through a fine mesh strainer into a second large heatproof bowl, and place over the ice bath until chilled, about 40 minutes. Cover and refrigerate overnight.
  • Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
    • ]]>     http://www.chow.com/assets/2008/11/ice_cream290.jpg Kate Ramos 54 Sweet/Dessert 2/3 cup Grade B maple syrup

    ]]>     1 3/4 cups heavy cream

    ]]>     3/4 cup whole milk

    ]]>     4 large egg yolks

    ]]>     301 1/2 teaspoon kosher salt

    ]]>     1 chow 5931 kate ramos 782 autumn 23 cake 341 custard 418 dairy 50 dessert 783 fall 213 thanksgiving 47 ice cream 6163 frozen 52 frozen dessert 216 holiday 572 pie/tart 154 sweet 2747 make ahead 243 maple syrup