Recipe courtesy of Chuck Hughes
Episode: Huamantla
Print
Chuck's Maple Ice Cream
Total:
40 min
Prep:
5 min
Inactive:
30 min
Cook:
5 min
Yield:
4 cups/1 l
Level:
Easy
Total:
40 min
Prep:
5 min
Inactive:
30 min
Cook:
5 min
Yield:
4 cups/1 l
Level:
Easy

Ingredients

  • 2 cups/500 ml 35-percent cream
  • A pinch of salt
  • 1 cup/250 ml dark amber maple syrup
  • 6 large egg yolks
  • 1 cup/250 ml milk
  • 1 teaspoon/5 ml vanilla extract
  • 1/2 cup/125 ml maple flakes

Directions

In a heavy saucepan over medium heat, bring the cream and salt to a simmer.

In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil. 

Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly. 

Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.

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