Maple Ice Cream

1. 1

   Bring the milk and cream to a boil over medium heat.

2. 2

   Turn off the heat and cover.

3. 3

   Whisk the egg yolks and maple sugar together in a bowl.

4. 4

   Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.

5. 5

   Slowly, add another 1/4 cup or so of the warm cream, whisking continuously.

6. 6

   At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time.

7. 7

   Pour the mixture back into the pot, and return it to the stove.

8. 8

   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.

9. 9

   The custard will thicken, and when its done will coat the back of the spatula.

10. 10

    Strain the mixture, stir in the maple syrup, and chill at least 2 hours in the refrigerator.

11. 11

    Process in an ice cream maker according to the manufacturers instructions.

No additional tips available.