A divinely unvirtuous delight... Leave your inhibitions behind and succumb to the bliss. Maple, that fleeting flavor that retreats almost as soon as it hits your tongue, is amplified with a little booze and complimented by sweet cream. This frozen concoction is best unadulterated or with the simplest of accompaniments. Pecans or walnuts pair harmoniously, but don't mix them into the custard. Instead, freshly toast as needed, salt lightly, and sprinkle on top.
ingredients
yield: about a quart
- 2 Cups Cream
- 1 Cup Milk
- 2/3 Cup Maple Syrup
- 8 Egg Yolks
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Table Salt
- 2 Tablespoons Maple liquor, such as Jacked Up, optional
deviations & tips
For a truly boozy dessert, serve with a shot of spirit.
Serve drizzled with additional maple syrup and freshly toasted pecans or walnuts.
Don't throw away those egg whites! Save for meringues or cocktails.
the method
In a medium saucepan over medium heat, bring cream, milk, and maple syrup to a bare simmer, about 150-160F on your thermometer or until bubbles just start to form around the edges. Remove from heat.
Using a hand or standing mixer, whisk together egg yolks on medium speed until thickened (about 6 minutes). With mixer on slow speed, slowly add about 2 cups of warm milk mixture to egg mixture. (This helps to temper the eggs and helps keep them from cooking.) Stir until well combined.
Beat egg yolks until mixture resembles cake batter.
Add egg mixture to saucepan with remaining milk mixture. Cook custard on low heat, whisking frequently, until it thickens or to about to about 170-175F. It should be able to coat the back of a spoon and leave a clean line when swiped with a finger. Be careful; once the temperature starts ticking past 180, you'll start to cook up egg bits.
Mixture is ready to be removed from heat.
Using a fine mesh sieve, strain into a container. Stir in vanilla, liquor and salt. Let cool to room temperature, cover tightly, and chill 6-8 hours or overnight.
Remove any cooked egg bits.
Make sure the custard is completely chilled (about 40-45F). Churn in an ice-cream maker for 20-30 minutes or according to the manufacturers instructions.
Optional topping: Heat a small skillet over medium high. Add chopped nuts and toast for a few minutes, stirring almost constantly, until the nuts are fragrant. Add salt ever so lightly to taste and serve on top of your scoop.
Toast nuts before serving.
Maple Vanilla Custard with Toasted Pecans