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Jul. 6th, 2013 10:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
camwynStarted making maple ice cream last night. 2/3 cup grade B maple syrup, 2 cups cream, 1 cup half and half (I didn't have whole milk- I've seen several maple ice cream recipes that used at least some half and half, though), pinch salt, 4 egg yolks, teaspoon vanilla extract (because I didn't have maple extract and don't trust it anyway). Boil the syrup until it's reduced somewhat, about 5 min. Lower the heat and stir in the cream, the half and half, and the salt. Bring this to just under boiling, which is when there's steam coming off it and bubbles around the edges. Beat the egg yolks with a whisk until they change color and get lighter. Stir a few tablespoons of the hot stuff into the eggs, then slowly whisk the egg liaison back into the pot and cook some more, until when you dip a spoon into it and pull it out you can drag your finger across the back and leave a lasting trail. Stick it in the fridge 'until very cold'.
This morning I put it in the ice cream machine and ran it for around ten or twelve minutes. I'd been planning on running it less than 15 minutes anyway, figuring that my normal 15-20 minutes beat a lot of air into the ice cream and that I was going for something on the order of Ben and Jerry's this time (superpremium ice cream like Ben and Jerry or Haagen-Dazs or whatever uses less air than standard supermarket brands). The machine started making a different noise about ten minutes in, which usually means there's been a significant change in the texture of whatever I'm making, so I had a look and stopped it then; it'd gotten a little thicker than soft-serve from an ice cream truck. It's in a container in the freezer now, getting harder and more scoopable. I plan on bringing it, or at least half of it, to my downstairs neighbor. Judging by what I got out of the machine bucket after I finished putting the majority of it away, it's good stuff.
This morning I put it in the ice cream machine and ran it for around ten or twelve minutes. I'd been planning on running it less than 15 minutes anyway, figuring that my normal 15-20 minutes beat a lot of air into the ice cream and that I was going for something on the order of Ben and Jerry's this time (superpremium ice cream like Ben and Jerry or Haagen-Dazs or whatever uses less air than standard supermarket brands). The machine started making a different noise about ten minutes in, which usually means there's been a significant change in the texture of whatever I'm making, so I had a look and stopped it then; it'd gotten a little thicker than soft-serve from an ice cream truck. It's in a container in the freezer now, getting harder and more scoopable. I plan on bringing it, or at least half of it, to my downstairs neighbor. Judging by what I got out of the machine bucket after I finished putting the majority of it away, it's good stuff.
