As soon as I saw this recipe, knew it was another brunch-worthy one I had to check out. It’s pretty delicious! My mom likes it with extra syrup on top, which is pretty much the maple-est sundae imaginable.

Ingredients:

• 1 cup Grade B dark maple syrup (real maple syrup, not Aunt Jemima or whatever corn syrup business you usually get)
• 4 egg yolks
• 2 1/2 cups milk
• 1/4 teaspoon sea salt
• 1/2 cup heavy cream

In a large bowl, combine the syrup and egg yolks. Beat together until it gets noticeably lighter in color, then set aside.

Combine the milk and salt in a 3 quart pot over medium heat. Bring to a boil, then take off the heat. Slowly pour 1/2 cup of the hot milk into the syrup mixture, whisking constantly. Pour the milk/syrup mixture back into the pot with rest of the milk, and add the cream.

Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Don’t think that that means it has to be a thick gloop. “Coat the back of a spoon” just means you just want to be able to dip the back of a spoon in the mixture, then run your finger through the custard on the back of the spoon, and have the line your finger left stay solid and not get filled by extra custard.

Take the thickened mixture off the heat, and pour through a mesh sieve into a bowl or tupperware. (I skipped the sieve, as there weren’t any cooked egg chunks and I hate cleaning extra dishes.)

Let cool 20 minutes, then cover and refrigerate until cold. I’ve learned that for me, saran wrapped bowls filled with goop and balanced precariously on random things in the fridge are not a good idea. (Weird.) Tupperware are the way to go!

The next day (or whenever it’s gotten cold), freeze according to your ice cream maker’s instructions.

For some reason, the supermarket around here didn’t have Grade B syrup, just Grade A. In theory, A is more premium or something, but it actually has a weaker maple flavor, so while the gelato was in the ice cream maker, I added about 4 teaspoons of maple sugar to punch up the maple flavor.

The sugar didn’t leave a noticeable texture, but helped get back to the good strong flavor I think you’ll have without it if you can get Grade B syrup.

Very good, and very “fall” feeling. Now that you’ve hopefully all ran out to buy ice cream makers to make Late Night Snack, this should be next on your list!

Maple Gelato

From Ezra Pound Cake.

• 1 cup Grade B dark maple syrup
• 4 egg yolks
• 2 1/2 cups milk
• 1/4 teaspoon sea salt
• 1/2 cup heavy cream

In a large bowl, combine the syrup and egg yolks. Beat together until it gets noticeably lighter in color, then set aside.

Combine the milk and salt in a 3 quart pot over medium heat. Bring to a boil, then take off the heat. Slowly pour 1/2 cup of the hot milk into the syrup mixture, whisking constantly. Pour the milk/syrup mixture back into the pot with rest of the milk, and add the cream.

Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Take the thickened mixture off the heat, and pour through a mesh sieve into a bowl or tupperware. Let cool 20 minutes, then cover and refrigerate until cold.

Freeze according to your ice cream maker’s instructions.