Maple Spice Ice Cream

• 1/2 cup maple syrup
• 2 cups heavy cream
• 6 cardamom pods
• 2 whole cloves
• 1 4-inch cinnamon stick
• 18 teaspoon kosher salt
• 1 cup milk

1. In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
2. Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes.
3. Allow to stand, off heat, for 20 minutes.
4. Strain into a bowl, discarding spices.
5. Stir in reduced maple syrup, remaining cup cream and the milk.
6. Transfer bowl to refrigerator or set into an ice bath to chill.
7. When cold, pour into bowl of an ice cream machine and churn according to manufacturers directions.
8. Transfer to a container and freeze until solid, at least 2 hours.
9. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

maple syrup, heavy cream, cardamom pods, cloves, cinnamon, kosher salt, milk

Taken from cooking.nytimes.com/recipes/1013223 (may not work)