Happy Friday! I’m enjoying my morning coffee and having fun reading through all of your blog comments yesterday. So many of you are carrying on family legacies in your knitting/quilting/sewing/crocheting. I know future generations will be the lucky recipients of some of your beautiful work. The winner of yesterday’s blog contest is Melanie in Utah who wins this mega bundle of Wonderland Yarns Messenger Hat Kit! (The pattern is on the inside of the label, and this bundles makes two hats. It’s a sport weight yarn and there are 516 yards in the bundle.) Melanie, we’ll get this shipped out to you today, and I hope you enjoy it! Remember, we’re celebrating our Eighth Anniversary with eight blog contests over the next week and a half. See the end of today’s post for the details on Contest #3 and get entered.
Today’s recipe is one that our Office Manager Lynn shared with us. Her family makes this every year at Thanksgiving. We tried it this summer and it was delicious. It has a great caramel/maple taste, and we used maple syrup from the Arnold Family Farm (cousins!). I’ll bet it would be awesome on pecan pie, or with a few pecans sprinkled on top.
6 large egg yolks
1 cup pure maple syrup (the darker the syrup, the stronger the taste)
2 tsp. all-purpose flour
1/2 tsp. salt
1 cup half and half
1 1/2 cups light cream
1/2 tsp. vanilla extract
Beat the egg yolks with the maple syrup, flour and salt. Set aside.
Bring the half and half to a simmer in a heavy saucepan. Then slowly beat the hot half and half into the eggs and maple syrup. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard begins to thicken slightly. (Be careful not to let the mixture boil or the eggs will scramble.)
Remove from heat and pour the hot maple custard through a strainer into a large, clean bowl. Allow to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then pour it into your ice cream maker according to manufacturer’s instructions. When finished, the ice cream will be soft serve, or transfer to a freezer-safe container and freeze for 2 hours or more for firmer ice cream.
Today’s Contest Question: Do you have a favorite family recipe that you make at just certain times of the year? (And if so, why not make it more often? Or would it be less special that way?) Leave a comment below and we’ll randomly draw a winner to receive our next great prize. Watch for the prize and winner on Monday’s blog post, along with Contest #4. Thanks for helping us celebrate eight years of fun!