Maple Ice Cream

• 2 cups whole milk
• 2 cups heavy cream
• 4 extra-large egg yolks
• 1/3 cup maple sugar
• 2 tablespoons maple syrup

1. Bring the milk and cream to a boil over medium heat.
2. Turn off the heat and cover.
3. Whisk the egg yolks and maple sugar together in a bowl.
4. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
5. Slowly, add another 1/4 cup or so of the warm cream, whisking continuously.
6. At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time.
7. Pour the mixture back into the pot, and return it to the stove.
8. Cook the custard over medium heat 6 to 8 minutes, stirring frequently and using a rubber spatula to scrape the bottom and sides of the pan.
9. The custard will thicken, and when its done will coat the back of the spatula.
10. Strain the mixture, stir in the maple syrup, and chill at least 2 hours in the refrigerator.
11. Process in an ice cream maker according to the manufacturers instructions.

milk, heavy cream, egg yolks, maple sugar, maple syrup

Taken from www.epicurious.com/recipes/food/views/maple-ice-cream-390963 (may not work)