Ingredients:
300g milk
100g 35% fat cream
100g maple sugar
3 egg yolks
100g 35% fat cream
100g maple sugar
3 egg yolks
Method:
- Pulverize the maple sugar and transfer to a saucepan.
- Add the milk, cream and the egg yolks to the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan, until the mixture begins to simmer, thickens and coats the back of the spoon, about 15 minutes.
- Transfer to a bowl, cover with plastic wrap directly on the surface of mixture and let cool. Refrigerate for 4 hours. If desired, place the bowl over an ice bath for faster chilling (see note). Strain the mixture through a sieve.
- Pour the chilled mixture into the ice cream maker and churn for 20 minutes or until the ice cream has set.
- Transfer to an airtight container and freeze for 1 hour or until firm. Let the ice cream sit at room temperature for several minutes before serving, if needed.