New Hampshire produces about 150,000 gallons of maple syrup a year. Maple ice cream is popular all year round but particularly during the spring Maple Sugaring Off Festival held in March when more than 350 producers celebrate this golden elixir.
- Egg Yolks 6 large
- Maple Syrup ¾ cup
- Heavy Cream 1 cup
- Half and Half Cream 1 ½ cups
- Kosher Salt 1 tsp
- In a heavy bottomed medium saucepan, whisk together the yolks and maple syrup until well blended. Whisk in the cream and half and half and place over medium heat. Whisking frequently, cook until thick enough to coat the back of a spoon but a swiped finger leaves a clean line, about 10-15 minutes. Stir in the salt and strain into an airtight container. Cover and chill overnight, or at least 6 to 8 hours.
- Churn in and ice cream maker according to manufacturer’s instructions. Return to an airtight container and chill in the freezer for at least 3 hours before serving.