My mother-in-law introduced me to this recipe originally for Maple Mousse, which she cleverly turned into Maple Ice Cream. She adds walnuts, I do not. As you like it.
1 Cup maple syrup
4 egg yolks, beaten
2 cups whipping cream
Mix yolks and syrup in a saucepan.
Heat until it comes to a boil and thickens, stirring constantly. Chill.
Strain with a fine strainer to remove any lumpy bits of egg. Whip the cream and fold into the syrup mixture. At this point, you can put it in an ice cream maker, or simply pour it into a sealed container and freeze. Yum! I must say, it is quite fine with my Saskatoon Gingerbread Cake as well.
This looks so easy surely even I could make it. Yum! Bet it looks pretty impressive too. Yay!
How much maple syrup though? 1cup? Thanks for sharing – I so look forward to seeing what glorious things you’ll show us next. 😄
Yes, 1 cup. You could definitely make it!