Hi, friends! How are you?? I’ve been so extremely busy, and it’s probably starting to get annoying how often I talk about being busy. I didn’t have much time to celebrate Cinco de Mayo so we ordered food from this great mexican restaurant nearby and ate the most delicious to-go tacos ever. We also watched National Treasure on Netflix because who doesn’t love a good two hours of Nicolas Cage solving a great American mystery (that really wasn’t meant as a joke though).
Anyways, so let’s talk about ice cream. It’s been a long time coming. I’ve been wanting to try out an ice cream recipe that uses egg yolks when the unthinkable happened. On Tuesdays, a few food trucks usually stop by outside my apartment to feed the masses. I was standing outside as this giant ice cream truck spaceship hybrid pulled up and wow did they have the most amazing ice cream ever. Plus, it looked like a SPACESHIP. LA-ers, you must give the Nitropod a follow! They have these crazy flavors like Sunday’s French Toast and Avocado Lime (which is essentially vegan key lime pie ice cream) and it’s all made with natural ingredients!
A few days later, I picked up Ben & Jerry’s Milk and Cookies after a run to the supermarket because you need at least one pint of ice cream in the freezer at all times. This is where my life changed. I still had that rich and decadent Nitropod ice cream in my head as I took a bite of my Milk and Cookies Ben & Jerry’s and was left heartbreakingly underwhelmed. Where was that creaminess? That “ok, I just oooone more bite” kind of taste? I’ve loved Ben & Jerry’s since the beginning of time, what was happening! I’m still dealing with these new developments. Of course, if Ben & Jerry’s were to bring their Creme Brulee flavor back from dead then maybe I might change my mind.
I’ve been really wanting to try an ice cream recipe that uses egg yolks, but life gets in the way and I wasn’t about to use up half a carton of egg yolks if I didn’t have another use for the whites. Over the weekend, I made a few batches of macarons which left me with six fresh yolks (I’ll be sharing that post next week!!) and got down to business. Basically, this Maple Custard Ice Cream recipe is essentially taking a custard that’s been sweetened with maple syrup and throwing it into an ice cream machine. What comes out is that thick kind of ice cream that you can’t take just one bite of. What’s nice about using the maple syrup as sweetened is this ice cream doesn’t taste like a sugar high in the making, but definitely doesn’t stop short on creaminess. If you’re looking for a simple yet super decadent dessert then here you go (you can thank me later).
I’d also like to mention that May 4th was the official day for Bully Free Hawaii! Stephanie is running for Miss Hawaii this year, and has been working hard to raise awareness for bullying. You can purchase shirts for 2015 here! All proceeds go to Children’s Miracle Network Hospitals.
p.s. how awesome is this color changing spoon?!
Maple Custard Ice Cream
6 large egg yolks
3/4 cup of maple syrup
1 cup of heavy cream
1 1/2 cups of half and half
1 tsp of salt
In a saucepan, whisk together the egg yolks and maple syrup together until combined. Add in the heavy cream and half and half and stir over medium heat until the mixture has thickened (about 10-15 minutes). You can test the thickness by wiping your finger along the back of a wooden spoon. If the custard doesn’t drip back, then the mixture has thickened enough.
Remove the mixture from the heat and strain. Stir in the salt and transfer to an air tight container. Chill the custard in the fridge overnight or for a minimum of 6 hours.
After chilling, use an ice cream machine to churn the chilled custard. Transfer to another container and let it set in the freezer for at least 3 hours. Enjoy with a heavy sprinkle of toasted pecans!
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