(Chabón!) Qué BUENA receta! YA LA HAGO
About This Recipe
| Yield: | makes about 1 quart |
| Active time: | 1 hour |
| Total time: | 1 hour, plus an overnight chill |
| Special equipment: | ice cream maker |
| This recipe appears in: | Scooped: Seriously Maple Ice Cream
|
Ingredients
- 6 egg yolks
- 3/4 cup maple syrup (puede reemplazarse por miel, y se hace helado de miel)
- 1 cup cream
- 1 1/2 cups half and half (mitad leche, mitad crema)
- 1 teaspoon Kosher salt
Procedures
-
1
In a heavy-bottomed medium
saucepan, whisk together egg yolks and maple syrup until well-combined.
Whisk in cream and half and half, then set over medium heat. Whisking
frequently, cook until a custard forms on the back of a spoon but a
swiped finger leaves a clean line, 10 to 15 minutes. Stir in salt and
strain into an airtight container. Chill overnight, or at least six
hours.
-
2
The next day, churn in ice cream
maker according to manufacturer's instructions. Return to airtight
container and chill in freezer for at least three hours before serving.
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