Maple Syrup Ice-Cream

Maple Syrup Ice-Cream

Canada has given us many wonderful things, by far and away Maple Syrup (yep, capital letters) is the prize of them all.  The softly smoky and almost liqueur-ish sweetness is fabulous in ice-cream and develops well once frozen.  I especially like this ice-cream with Christmas pudding!

1 ½  cups maple syrup
4 egg yolks
2 cups full fat milk
1 ¼ cups double cream
¼  teaspoon salt
Generous pinch nutmeg
1 or 2 tablespoon of rum, brandy or hazelnut liqueur (not too much or your ice-cream won't freeze)

In a medium-sized heatproof bowl, whisk  together the maple syrup and egg yolks until the mixture becomes pale and fluffy, then set aside to cool.
Heat the milk and salt in a saucepan over medium heat. Bring the mixture to a boil, then remove from heat.
Whisking constantly, pour half the hot milk into the egg yolk mixture.
Pour the warmed egg mixture back into the large saucepan with the rest of the milk. Add the cream and whisk well, then add the nutmeg and liqueur. Cook over low heat, stirring constantly, until the mixture is thick enough to coat your spoon. Remove from the heat and allow the mixture to settle.  Spoon off any excess froth from the top of the mix.

Let the mixture cool for about 20 minutes, chill until completely cold – at least a couple of hours.
Churn in your ice cream maker according to the manufacturer’s instructions or until just set.  Pour into a freezer-proof container and freeze overnight before serving.

If you do not have an ice-cream maker pour into a deep plastic dish, par-freeze, then remove from the freezer and whisk well until the icy crystals have broken down in the cream.  Return to the freezer and allow to freeze overnight before serving.

Serve with Pumpkin Pie or Christmas Pudding!