You may or may not be aware of this, but my Dad makes maple syrup! This recipe comes from a surplus of egg yolks from my sister Sweet Boake baking something, and from an abundant supply of maple syrup produced by Hockley Valley Maple Syrup. Though mostly it was from my Mom‘s suggestion that we use up those darn egg yolks and perhaps make some good old fashioned vanilla ice cream! My other sister just benefited in that she got to eat delicious ice cream. The whole family was sort of involved!
We didn’t give any to the dog though.
- 500mL Organic 35% Whipping Cream
- 2 Egg Yolks, pastured if possible
- 3/4 to 1 Cup Maple Syrup, depending on preferred level of sweetness
- Seeds from 1 Vanilla Bean
Make sure the bowl from your ice cream maker is fully frozen, 24 hours if possible. Ours needs about 2 days in the freezer for best results on any ice cream recipe we’ve made. However, you know your own equipment best.
In a small saucepan, whisk together the cream and the egg yolks. Scrape out the seeds from the vanilla bean and add to the mix. Over medium heat, slowly raise the temperature of the cream mixture, making sure not to let it get too hot or you’ll scramble those yolks. You want it to become a little bit thicker, then add the maple syrup. I like to stir fairly constantly to ensure that nothing gets stuck to the bottom or begins to cook.
Allow this mixture to cool a bit, then put it in the fridge until cold. Process according to your ice cream maker’s instructions. This is best eaten right after you make it, topped with fresh peaches. Enjoy!