ice cream maker
3/4 cup Grade B maple syrup
1 1/2 cups milk
1 1/2 cups heavy cream
2 tbsp brown sugar
4 egg yolks
2 tspn molasses
2 tbsp fresh lime juice
pinch f salt
1/2 packet (1/2 tbsp) gelatin
1/3 cup cold water
1/2 cup cold (refrigerated) bourbon - I used Maker's 46
- Reduce the maple syrup. In a small saucepan, heat the maple syrup over medium heat. Simmer, uncovered, until reduced by half, about 15 minutes. Set aside and allow to cool.
- Scald the milk, cream, and brown sugar. Mix the milk, cream, and brown sugar in a medium saucepan over medium low heat until the sugar is dissolved. Continue heating until the mixture is steamy and makes a slight sizzling noise when you move the pan.
- Whisk the egg yolks and temper with one-third of the scalding mil mixture. In a mixing bowl, whisk the eggs. Then while whisking the eggs, slowly stream in about 1/3 of the hot milk mixture.
- Thicken the custard over low heat. Pour the egg and the milk mixture that you have just tempered into the rest of the milk mixture in the saucepan and stir continuously on low heat with a heatproof spatula or flat ended wooden spoon. Make sure you scrape the bottom evenly while you continuously stir. The custard is thick enough when you can draw a line on the back of the spoon with your finger and the line retains its shape.
- Whisk in the molasses, maple syrup, lime juice, and salt.
- Strain, cover, and chill the custard for at least 8 hours. When covering the custard, be sure to use plastic wrap so that it is directly touching the entire surface of the custard and none of it is exposed to air.
- Once the custard is completely cold, dissolve the gelatin in the cold water. Pour 1/3 cup of cold water into a small saucepan and evenly sprinkle the gelatin on top of the water. Allow to sit for about 2 minutes so that the gelatin can absorb as much water as possible. Gently warm over low heat and stir until the gelatin is completely dissolved into the liquid, about 3 minutes.
- Spike the custard with the cold bourbon and gelatin mixture. Pour the gelatin into a mixing bowl and whisk in the cold alcohol until combined. Stream the alcohol and gelatin mixture through a fine mesh strainer into the custard mixture. Whisk until thoroughly blended.
- Churn the ice cream for at least 20 minutes. Due to the alcohol content, you may wish to churn it longer to get the desired thickness. If you don't want to serve it immediately, or you want a firmer texture, transfer it to a freezer-proof container and freeze for several hours before serving.
Recipe courtesy of Ice Cream Happy Hour by Valerie Lum and Jenise Addison
United States [ print this recipe for Maple with Bourbon Ice Cream ]