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Author Notes: This recipe uses malted milk powder, an ingredient found in the coffee and tea section of your local grocery. Don't let this scare you away- I promise it doesn't taste like malted milk balls.
Pair this ice cream with buttered pecans and orange caramel sauce for a tasty sundae. —clementinebakes
Serves 4 - 6 people
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup sugar
- pinches salt
- 8 egg yolks
- 1/2 teaspoon cinnamon
- pinches nutmeg
- 1/4 cup Grade B maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup malted milk powder
- Mise en Place: Create an ice bath for your custard by setting a medium bowl in a larger bowl filled with ice and a little water. Place a fine mesh sieve over the bowl. Separate your eggs and put the egg yolks in a medium bowl. Whisk them to break them up.
- Combine the cream, milk, sugar, and salt in a medium saucepan and place over medium heat. Heat until tiny bubbles appear around the edge of the pan and the sugar is fully dissolved.
- Once the milk is hot, slowly stream it into the egg yolks, whisking constantly. Go very slowly here- only add about a tablespoon of milk at a time, or you might scramble your eggs. The slower you go, the better. Once you've added half the milk into the eggs, you can pour the hot egg and milk mixture into the saucepan with the remaining milk.
- Place the saucepan back over medium low heat and whisk the mixture constantly, ensuring you stir the edges and middle of the pan. Cook until the mixture thickens slightly. You can tell the mixture is ready when you dip a spoon into the mixture and run your finger over the back of the spoon. If the line does not fill back in, the mixture is ready.
- Immediately remove the saucepan from the heat and pour the custard through the sieve into the ice bath you set up in Step 1. Stir the mixture until it cools down a little, then stir in your cinnamon, nutmeg, maple syrup, and vanilla. Sift in the malted milk powder.
- At this point, taste your custard. Use your senses and add more maple syrup, malted milk powder, or spices if you want. Let your custard cool, then strain the mixture again and place in the refrigerator. Chill until very cold, at least four hours or, preferably, overnight.
- Place a clean, lidded container in the freezer to hold your ice cream once it is churned. Freeze the custard in your ice cream maker according to manufacturer's directions, then put the finished ice cream in your chilled container. Enjoy!
- This recipe was entered in the contest for Your Best Ice Cream
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