Maple Ice Cream

A very tasty dessert for the summer!

A recipe by Bruce Weinstein

6 large egg yolks
1 cup maple syrup (the real stuff)  AND I used grade B which I love
2 t flour
1/2 t salt
1 cup half and half
1 1/2 cups of light cream
1 t vanilla

In my mixer, I beat the egg yolks, maple syrup, flour and salt.

Bring the half and half to a simmer in a heavy saucepan.  Slowly beat the hot half and half into the egg mixture.  Return to the saucepan and heat on low.  Stir until the mixture thickens.

Pour the mixture into a bowl.  Put in the fridge for an hour.  Add the light cream and vanilla and stir.  Let sit overnight in the fridge.

Pour into your ice cream maker and mix for 20 minutes.  Place ice cream into the freezer and wait 24 hours to eat.