1 cup of cream in a metal bowl and place over ice
into a medium saucepan the rest of the cream, the milk, the sugar, the maple sugar and the salt. Cook on medium heat until everything melts together.
egg yolks in a separate metal bowl
ladle the heated mixture to the egg yolks **IMPORTANT: while you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking!
half the warmed mint mixture is mixed with the egg yolks, pour the ice cream and egg yolk mixture into the saucepan and continue to heat on medium low heat.
to heat the mixture until it thickens enough to cover the back of a spoon and leave a tracer of your finger.
you get the proper thickness, strain the mixture into the cream you have set aside in the ice bath to stop the cooking process. You may see some small curdles of cooked egg, but that is okay as long as you strain the mixture.
the vanilla extract into the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point cover with plastic wrap and refrigerate anywhere from 2 hours - Overnight.
the custard in your ice cream maker according to the manufacturer’s instructions.
the candied bacon to the ice cream a minute before removing from ice cream maker.
Icecream sweetened with real maple syrup sounded delicious and wintery to me. My sister and I read those books over and over as kids, and I was pretty fascinated by their lifestyle - the way they traveled to school, the home cooking, tapping sap from a tree to make maple syrup
Sitting in bed, pillows propped up behind me, a glass of white wine on the nightstand, a bowl of icecream balanced on my knees and a book in hand, I was so engrossed in my book that I didn't hear the rain bouncing off the roof and splattering the grass
It was a perfect job for me because a) I'm an icecream fanatic b) I thought the tie dye was cool c) I genuinely enjoyed making sundaes and d) I never had any issues getting friends to come visit me at work
top with half each of the filling, bacon and Gruyère cheese. Stir in cream. In large saucepan, cook bacon over medium-high heat until almost crisp, about 5 minutes. cut crosswise into 3/4-inch (2 cm) wide slices
After deciding against trying to make anything badminton-themed, like little birdie-shaped cupcakes, I found myself thinking of cupcakes baked in icecream cones, then decorated to look like different flavors of scoops of icecream