Productos con los que prepararla
Ingredients
- 4 large egg yolks
- 1 tablespoon maple syrup
- 1/4 + 1 tablespoon brown sugar
- 1 teaspoon maple extract (optional)
- 1/2 cup whipping cream
- 1 cup whole milk
Instructions
- In a small saucepan, mix the egg yolks, maple syrup, brown sugar, and maple extract. Whisk until fully combined and the sugar has dissolved. This mixture will be the base of your recipe, giving the ice cream a rich maple flavor.
- Add the cream and milk to the saucepan along with the egg mixture. Stir well to combine all the ingredients. This will create a rich, creamy base, ensuring a smooth and velvety texture.
- Place the saucepan over medium heat. Using a rubber spatula, stir the mixture constantly as it heats. Cook until it reaches a temperature between 74°C and 79°C to ensure the eggs are fully cooked and safe to consume. Keep stirring to prevent burning.
- Once removed from the heat, strain the mixture through a sieve into the ice cream container and place the container in an ice bath to cool it quickly and prevent further cooking.
- Once cooled, cover the container and transfer it to the freezer for at least 24 hours before serving to achieve the proper consistency.
After 24h
- Remove the container from the freezer, take off the lid and place it in the machine.
- Select the GELATO mode.
- Once the process is complete, you can add extra ingredients to your ice cream or serve it immediately, as preferred.
Notes
If your ice cream has a grainy texture due to a very low freezing temperature, don’t worry. Select the RE-SPIN option to process the mixture again. This additional step will help smooth the texture and achieve a creamier consistency. However, this option is only recommended if you are not adding extra ingredients.