Maple Ice Cream

A co-worker wanted some Unicorn Poop meringues for a children's party.  They're easy to crank out, but you end up with yolks.

This is why I bookmarked a site of ways to use up egg yolks.  The link to this recipe is under "6 yolks", but I just cut it in half.  I've done much more complicated egg math than this for cakes.

This is a perfect flavor to make this time of year.  Think of all the apple, pumpkin, and pecan pies that this flavor could top.  If you're dairy free or vegan, just stir the maple and salt into coconut milk and run it through the ice cream maker.  You could add chopped pecans or walnuts while it's in the ice cream maker.  Have it on pancakes instead of syrup!  Seriously, anything to have this as part of a holiday dessert offering.

I'm modifying the original recipe to be closer to my basic ice cream proportions, and so I don't have a random amount of whipping cream and half-and-half left over.

2 C whipping cream (not heavy)
1 C milk
*3 egg yolks
6 Tb maple syrup
1/4 tsp salt

1.  Beat together yolks, salt, and syrup in a 2-cup measure or small bowl.  In a 1 quart saucepan, heat milk and cream to a low boil, stirring frequently to avoid scorching.

2.  Pour or ladle a small amount of hot milk mixture into the eggs and whisk to mix.  Add another ladle and whisk again.  This is to temper the eggs so they won't curdle.  Pour diluted egg mixture back into the saucepan and cook over medium-low until custard thickens, stirring constantly.  If it boils, you'll end up with scrambled egg grains.  Remove from heat, place a piece of plastic wrap on the surface to avoid a skin, and cool in the refrigerator until thoroughly chilled, at least 4 hours.

3.  Pour into running ice cream maker and churn until soft-serve consistency.  If desired, add chopped nuts at this stage.  Spoon into a freezable container and chill another 2 hours in the freezer before serving.

Makes about 1 quart, depending on overrun

Difficulty rating  :)