Recipe Instructions:
4 egg yolks
1 cup whole milk
1 cup buttermilk
1 - 1.5 ounces maple sugar candy (one maple leaf worth ... or use maple sugar, I had the candy handy!)
1/4 cup grade B maple syrup - very cold
Directions
Bring the milk and maple sugar to a simmer and stir until the candy is dissolved, then turn off the heat. Allow it to cool slightly, then SLOWLY drizzle some warm milk into the egg yolks while you whisk madly - you want to temper, not scramble.
Once the yolks are tempered, turn the heat back on the milk - medium-ish, and whisk the yolks in, then whisk in the buttermilk. Gently bring it all back to a simmer, stirring all the while, until a custard forms. Use the back of a spoon to test, the custard should part when you run your finger through it and stay parted.
Cool completely. This is a not-to-sweet sort of tangy concoction. Never fear. When it is cold, pour it into your ice cream maker and freeze according to the directions. Just as it is essentially soft-serve, drizzle the cold maple syrup in so it ribbons throughout. You can eat it immediately or put it into the freezer to harden up a bit more. Guess which we did?
*** NOTE *** Hardlikearmour turned me on to the counter top Cuisinart ice cream maker on Amazon - and I absolutely LOVE it. If you are going to be making ice cream this summer, you need one too: http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=sr_1_1?ie=UTF8&qid=1332792860&sr=8-1
