Maple Iced Custard
PREP TIME: 20 mins
TOTAL TIME: 6 hours 30 mins
1 1/3 cups Fulton's Organic Maple Syrup – Dark Grade
1 1/4 cups milk
1 cup whipping cream
4 large egg yolks
1 1/2 tsp vanilla extract
In a have saucepan, over med hear bring the maple syrup to a boil. Boil for 1 min stirring frequently. Slowly stir in the milk and whipping cream. Bring mixture ALMOST to a boil. Set aside.
In a bowl whisk the egg yolks until well blended. While whisking, slowly add 1 cup of the maple mixture. Whisk the egg and maple mixture into the remaining maple mixture.
Cook over med-low heat, stirring constantly and scraping the bottom of the pan with a non metal spoon. DO NOT BOIL. (If bubbles appear or steam rises, remove the pan from the heat and stir). Continue heating 4-5 min until the mixture thickens. Then add the vanilla.
Pour the mixture through a fine sieve into a glass bowl. Cover and refrigerate 5 hours or overnight.
Pour the chilled mixture into an ice cream maker and proceed according to the manufacturers directions.
Allow the iced custard to rest in the freezer for 1 hour in the freezer to firm up before enjoying, it's worth the wait!
Can be kept in the freezer for up to 2 weeks. (If it lasts that long).
Submitted by Hollie Palmer of Almonte – Dessert Finalist