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Serving(s) |
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6 cups (1.5 L) |
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| General Category : Desserts |
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| Food Group : Eggs, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Entertaining & Holiday |
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| Finish your Canada Day feast with this sweet and patriotic ice cream. |
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Ingredients
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3 cups (750 mL) milk |
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1 cup (250 mL) whipping cream |
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10 egg yolks |
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1-3/4 cups (425 mL) amber or medium-grade maple syrup |
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3 tbsp (45 mL) butter, softened |
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Preparation
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In saucepan, bring milk and cream to boil. Meanwhile, in heatproof bowl, whisk yolks with 3/4 cup/175 mL of the maple syrup; whisk in milk mixture. Return to saucepan; cook over medium heat, stirring and scraping bottom constantly, until thick enough to coat spoon (do not simmer), 6 to 8 minutes. Pour through fine sieve into bowl; let cool. Chill in refrigerator.
Meanwhile, in large saucepan over medium-high heat, bring remaining maple syrup to boil; boil over medium heat until reduced by about one-third, 5 to 6 minutes. Remove from heat; when bubbles subside, stir in butter. Let cool. Refrigerate until chilled.
Freeze cream mixture in ice-cream maker according to manufacturer's instructions. Spoon into airtight container; freeze until almost firm. (Or strain into metal cake pan; freeze until almost solid, about 1-1/2 hours, then break up and purée in food processor. Scrape into airtight container.) Top with maple syrup mixture; with spoon or blade of knife, swirl into ice cream. Freeze until firm.
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Nutritional information
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| Per 1/2 cup/125 mL: about 294 cal, 5 g pro, 16 g total fat (8 g sat. fat), 35 g carb, 0 g fibre, 207 mg chol, 63 mg sodium. % RDI: 12% calcium, 8% iron, 19% vit A, 11% folate. |
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Source
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Homemakers Magazine: Summer 2007
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