Maple Ice Cream

This ice cream has been a huge crowd pleaser! When I was a kid, we always used a
hand crank ice cream maker. We poured layers of ice and salt around a metal
container and as the cranking got harder, one of us kids would stand on top as my dad
turned the arm around and around. Recently I ordered an electric ice cream maker and
while we miss out on the summer ritual of the drippy, salty old wooden maker, we can
now whip up a batch of ice cream anytime, no kid weights needed! Use a good dark
syrup for the richest, maple-y taste. If you have a vanilla bean or ground vanilla bean,
substitute that for the extract. Your ice cream will have a pleasing speckling of vanilla! If
you feel inventive, add chopped up fruit or anything else to final freezing stages.
However, you’ll probably find the pure, unadulterated maple is just perfect!

• 6 egg yolks (save whites for maple waffle bowls)
• 1 cup maple syrup, Grade B
• 1 Teaspoon cornstarch
• 1/4 Teaspoon sea salt
• 1 1/2 cups half and half
• 1 1/2 cups heavy cream
• 1 Teaspoon vanilla extract

Mix the egg yolks, maple syrup, cornstarch, sea salt. Then fold in the half
and half. Cook on medium heat, stirring constantly until it begins to thicken.
Scrape the bottom and corners of the pot. Do not let it boil! Just before the
boil, take it off the heat and stir in the heavy cream and vanilla. Strain
through a sieve and chill in the refrigerator overnight. Freeze in an ice
cream maker the next day.The ice cream will be soft and is best when put
back into the freezer for a few hours.