Matt Tebbutt

Maple Syrup Ice Cream

Preparation info
  • Serves

    8–10

    (with the brownie)
    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

The perfect accompaniment for the espresso and walnut brownie. Make sure you use a good-quality syrup as many ‘maple-flavoured syrups’ are imitations: these are less expensive than the real stuff, and they usually have little or no real maple syrup content.

Ingredients

  • 300 ml good maple syrup
  • 300 ml milk
  • 1 vanilla pod</

Method

Put the maple syrup in a saucepan and reduce by half. In another saucepan, heat the milk and vanilla pod, bringing them to the boil three times to infuse. In a bowl, whisk the yolks until light and pale.

Pour the hot strained milk over the yolks, mix and pour back into a clean pan. Thicken on a gentle heat until the custard coats the back of a spoon. Immediately pour in the double cream