MAPLE SPICE ICE CREAM

Maple Spice Ice Cream image

Here is an egg-free ice cream with a light, sophisticated flavor. Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices. The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.

Provided by Melissa Clark

Categories quick, ice creams and sorbets, dessert

Time 20m

Yield About a quart

Number Of Ingredients 7

Ingredients

1/2 cup maple syrup
2 cups heavy cream
6 cardamom pods
2 whole cloves
1 4-inch cinnamon stick
1/8 teaspoon kosher salt
1 cup milk

Steps:

In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes. Allow to stand, off heat, for 20 minutes.
Strain into a bowl, discarding spices. Stir in reduced maple syrup, remaining cup cream and the milk. Transfer bowl to refrigerator or set into an ice bath to chill.
When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 68 milligrams, Sugar 15 grams, TransFat 0 grams