Maple Ice Cream

1. 1

   In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.

2. 2

   In a saucepan, bring the half-and-half to a simmer.

3. 3

   Slowly beat the hot half-and-half into the eggs and maple syrup.

4. 4

   Pour the entire mixture back into the pan and place over low heat.

5. 5

   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).

6. 6

   Remove from heat and pour the custard through a strainer into a large clean bowl.

7. 7

   Let the custard cool slightly, then stir in the cream and vanilla; cover and refrigerate until cold or overnight.

8. 8

   Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturers directions.

9. 9

   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.

No additional tips available.