Makes about 1 quart
- 3/4 C pure grade A maple syrup (Do not use the fake stuff!)
- 1 C whole milk
- 2 C heavy cream
- pinch of salt
- 4 large egg yolks
- 3/4 t maple extract (I just used 1/2 t because that seemed mapley enough.)
- In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes.
- Lower the heat and stir in the milk, cream, and salt.
- Cook until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface).
- Remove from heat.
- In a medium bowl, whisk the egg yolks until lightened.
- Slowly add a few tablespoons (no more than 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly.
- Add the yolks back to the rest of the milk, whisking constantly.
- Cook the mixture over medium-low heat until thick enough to coat the back of a spoon (if you run your finger across the spoon in a line it shouldn't drip; a candy thermometer will register 170°F). Be careful to not let it boil. (For me, this took just a couple of minutes.)
- Strain the mixture through a sieve into a bowl.
- Add the maple extract. (At this point, you have maple custard. You may be tempted to eat it all before turning it into ice cream. I wouldn't blame you. It is crazy tasty!)
- Chill until very cold, at least 4 hours or overnight.
- Meanwhile, Cook about 6 strips of bacon until crispy - ensure crispness and all fat has been rendered (no chewy bits). Chop up finely.
- Freeze in an ice cream maker according to the manufacturer's instructions, about 5 minutes before it's finished throw in the bacon bits. Voila, awesomeness in a cup or bowl.
To note: These are neither my picture nor my recipe. Knowledge lenders...
Another side note - to make myself feel better I used organic whole milk with omega 3s and good cream and quality eggs and some kick ass organic bacon. Organic may not mean much but it sounds better right?
Nik
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