FYI, I make all my ice creams with gelatin sheets – it makes the ice cream smoother and it gives it better texture!
- ⅔ cup Grade B maple syrup
- 1¾ cups heavy cream
- ¾ cup whole milk
- 4 large egg yolks
- ¼ teaspoon salt
- 2 gelatin sheets
First prepare an ice bath. Also, bloom gelatin sheets in some ice and water, set aside.
Heat maple syrup and reduce by a quarter, about 5 minutes, then set aside. In a saucepan, combine heavy cream and milk. Turn on heat to medium-high and warm it up in order to temper eggs. It shouldn’t get to boiling, just heat it up so that it’s hot to the touch then turn off the heat.
In a large mixing bowl, whisk egg yolks and salt until combined. Temper eggs slowly with heavy cream/milk mixture then return to saucepan and heat. Continue whisking custard mixture until the temperature reaches 168°F. Remove from heat, add in the bloomed gelatin and reduced maple syrup. Taste for seasoning, add more salt if you like your maple ice cream to be less sweet. Then strain through a fine mesh strainer and cool over the ice bath.
Spin according to your ice cream machine’s instructions.