Ingredients

How to make it

  • Combine maple syrup and bourbon in a saucepan. Remember - darker maple syrup has a stronger maple flavor. So choose a darker grade A for more maple flavor. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool.
  • Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream.
  • Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes.
  • Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stir until completely chilled, then fold in whipped cream.

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  • chefmeow 7 years ago
    This sounds heavenly. I'll definitely give this a try this weekend over my ice cream. Thanks for sharing.
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