Maple Spice Ice Cream

Name: Maple Spice Ice Cream
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bourbon or dark rum (Recommended: Myerss); 4 cinnamon sticks; 7 larges egg yolks; 355 milliliters heavy cream; 1 teaspoon maple extract; 118 milliliters maple sugar; 237 milliliters pure maple syrup, grade B; 355 milliliters milk; 1 Small nutmeg; 1 pinch Pinch fine sea salt; 473 milliliters sugar; 1 vanilla bean; 237 milliliters walnuts, toasted and coarsely chopped; 118 milliliters water; 15 whole allspice berries

Maple Spice Ice Cream is a vegetarian dessert. One portion of this dish contains around 14g of protein, 64g of fat, and a total of 1304 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have water, sea salt, maple sugar, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around 4 hours and 5 minutes.

Instructions

Split the half vanilla bean lengthwise and scrape out the seeds.

Ingredients you will need

Vanilla Bean

Seeds

Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat.

Ingredients you will need

Brown Sugar

Spices

Cream

Seeds

Milk

Equipment you will use

Sauce Pan

Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.

Ingredients you will need

Maple Syrup

Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.

Ingredients you will need

Egg Yolk

Cream

Syrup

Milk

Salt

Equipment you will use

Whisk

Bowl

While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.

Ingredients you will need

Custard

Cream

Syrup

Egg Yolk

Equipment you will use

Wooden Spoon

Whisk

Sauce Pan

Frying Pan

Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract.

Ingredients you will need

Maple Extract

Vanilla Bean

Bourbon

Custard

Equipment you will use

Sieve

Place the bowl with the custard into a large bowl of ice.

Ingredients you will need

Custard

Ice

Equipment you will use

Bowl

Let it cool, stirring occasionally.

Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Put the finished ice cream in a storage container and freeze until firm.

Ingredients you will need

Ice Cream

Once frozen, mix in walnut brittle and serve.

Ingredients you will need

Walnuts

Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray.

Ingredients you will need

Cooking Spray