March 24, 2012

Maple Spice Ice Cream

CSugaring was a spring family project when I was growing up in New York. I know my son won't have that experience -- the climate in Alaska doesn't favor maple trees and birch syrup really isn't the same -- but he does love the syrup we bring back from our trips to New York. A splash of syrup in plain greek yogurt is one of his regular snacks (good with or without roasted pumpkin seeds stirred in). This maple ice cream is a special treat.

Maple Spice Ice Cream

1/2 Cup maple syrup
2 Cups heavy cream
6 cardomom pods
2 whole cloves
14-inch cinnamon stick
1 Cup milk

In a second saucepan simmer 1 Cup cream with the spices until the cream begins to simmer. Remove from heat and allow to stand for 20 minutes.

While that cream cools, use a separate small saucepan on medium heat to reduce the maple syrup by 1/2 (about 10 minutes).

After the spices and cream have stood for 20 minutes, strain the contents of that saucepan into a bowl. Discard spices. Stir in the reduced syrup, remaining 1 Cup cream, and all the milk. Put in fridge.

After the mixture is chilled, pour it into your ice cream maker. Churn. Transfer to a storage container and freeze until solid (a couple of hours).

Allow to sit for a few minutes at room temperature before serving.

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