Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Bring the milk and cream to a boil over medium heat. Turn off the heat and cover.
Step 2
Whisk the egg yolks and maple sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking continuously. At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time. Pour the mixture back into the pot, and return it to the stove.
Step 3
Cook the custard over medium heat 6 to 8 minutes, stirring frequently and using a rubber spatula to scrape the bottom and sides of the pan. The custard will thicken, and when it’s done will coat the back of the spatula. Strain the mixture, stir in the maple syrup, and chill at least 2 hours in the refrigerator. Process in an ice cream maker according to the manufacturer’s instructions.
