Maple Ice Cream

Canadian Thanksgiving is right around the corner and for me, thanksgiving dinner normally ends with pie. This year will not be different. Not just 1 pie, but 3. I plan on making apple, pecan and pumpkin pie! And pie a la mode is what’s  on the menu! Starting off with a little maple ice cream!

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I didn’t have an opportunity to run down to the market for Grade B Maple Syrup, so I just used my Grade A with a few splashes of maple extract. From what I’ve been told in the market, Grade B, is usually the last run of sap from the tree where it gathers the most amount of flavour. Grade A and B are American grades, while Canadians use Grades 1 to 3.

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Whole milk + heavy cream + egg yolks = full flavour ice cream. Nice and rich in texture. Can’t wait to pair it next to my pie!

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I tasted the maple syrup with the splashes of maple extract before boiling to ensure it had a good flavour. Add as much or as little extract as you like if you do not have Grade B or #2 maple syrup.

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Tempering the egg yolks is a must to ensure they doesn’t cook and you are able to bring them up to temperature to be combined with all of the hot milk to create custard!

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Make sure to cook the custard until it coats the back of a spoon.

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Putting the custard through a metal sieve will ensure all lumps are removed and this will create a smoother ice cream.

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This recipe specifies that the custard should be brought down in temperature with an ice bath for 40 minutes.

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Tip: Make sure to read your ice cream makers instructions and the recipe before attempting. The KitchenAid ice cream attachment must be in the freezer beforehand for at least 15 hours.

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Make sure to start the machine on “Stir” before adding the custard as it could freeze on contact and create clumps.

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Maple Ice Cream

Prep time: 5 minutes    Cook time: 18-20 minutes     Cool time: 1 day

Ingredients:

2/3 cup Grade B maple syrup or Grade A with a few splashes of Maple extract

1 3/4 cups heavy cream

3/4 cup whole milk

4 large egg yolks

1/4 teaspoon fine salt

Directions:

Prepare an ice water bath by filling a large bowl halfway with ice and water and set aside for final custard.

Heat the maple syrup in a small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside to cool.

Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes.

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

Once the milk mixture is simmering, remove from heat and pour about 1/2 cup into the yolks, whisking constantly. 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.)

Remove the custard from heat and stir in the maple syrup reduction and salt. Pour the custard through a fine-mesh strainer into a large heatproof bowl and place over the ice bath until chilled, about 40 minutes.

Cover and refrigerate overnight.

Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturer’s instructions.

{Original recipe found on Chow.com}

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2 thoughts on “Maple Ice Cream

  1. Pingback: Apple Pie | Bake and Be Merry

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