Ingredients:
- 1 cup grade B maple syrup, or dark amber
- 1 tablespoon cornstarch
- 6 large egg yolks
- 2 cups heavy cream
- 1/2 cup skim or low fat milk
- 1 teaspoon vanilla extract
Preparation:
In a bowl, whisk together the maple syrup, cornstarch, and egg yolks. Pour about one third of the hot cream into the egg yolk mixture, whisking constantly, then stir the egg yolk mixture into the remaining cream into the saucepan. Stir to blend well. Lower the heat to medium-low and heat, stirring constantly, until hot and slightly thickened. Do not boil. Pour through a mesh strainer into a clean bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
Freeze in your ice cream machine following manufacturer's directions.
Makes 1 quart of maple ice cream.
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