Maple Ice Cream

Chef Gabriel Rucker from Portland, Oregon’s Le Pigeon shares his recipes for Le Pigeon Maple Ice Cream*. Find more of Chef Rucker's recipes by clicking on the following link: Featured Chef: Gabriel Rucker

*Adapted from Chef Gabriel Rucker

Serves: 8-12

2 cups heavy cream
2 tablespoons sugar
¼ cup maple syrup
1 vanilla bean, cut lengthwise and scraped
5 large egg yolks, lightly beaten

1. Fill a large bowl with ice water; set aside. In a small saucepan, bring cream to a boil. Add sugar. Remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about ¼ cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.

2. Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer’s instructions.

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