Note: It's so important to always, always strain cooked ice cream mixtures like this before chilling. I thought I had done a great job of not letting the eggs cook at all while this was on the stove, but when I went to strain it, there was a thin layer or cooked egg mixture on the bottom of my pan. No problem, because I was straining it anyway. If I hadn't, the finished ice cream product would be full of little bits of sweet scrambled egg- gross!
adapted from Ezra Pound Cake
1 cup maple syrup, Grade B or darkest available (Grade A works too)
4 egg yolks
2 1/2 cups whole milk
1/4 tsp salt
1/2 cup heavy whipping cream
1. In a large bowl, combine the syrup and egg yolks. Beat together until it gets noticeably lighter in color, then set aside. (I used my KitchenAid with paddle attachment.)
3. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Take the thickened mixture off the heat, and pour through a mesh sieve into a bowl or tupperware. Let cool 20 minutes, then cover and refrigerate until cold (overnight is good).
4. Freeze in your ice cream maker according to manufacturer's directions. For firm ice cream, transfer to a freezer container and freeze for about 6 hours or until firm.
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