Maple Ice Cream

Name: Maple Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 cups
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

Submitted by ratherbeswimmin

"Use pure maple syrup, medium or dark amber. Do not substitute maple-flavored pancake syrup."

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Ready In:: 1hr
Ingredients:: 7
Yields:: 5 cups

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

In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.
In a saucepan, bring the half-and-half to a simmer.
Slowly beat the hot half-and-half into the eggs and maple syrup.
Pour the entire mixture back into the pan and place over low heat.
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).
Remove from heat and pour the custard through a strainer into a large clean bowl.
Let the custard cool slightly, then stir in the cream and vanilla; cover and refrigerate until cold or overnight.
Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturer’s directions.
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.