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2 Quart Cuisinart \/ made about 1.5 quarts.<\/p>\n
4 cups half-and-half (1 quart)
\n2 cups whole milk
\n1.5 cups whipping cream
\n4 egg yolks<\/p>\n
12.5 ounces of maple syrup, cooked down to about 1\/2. (10 minutes on stove once it gets boiling.)<\/p>\n
Cook the milks and temper the eggs; bring back up to 170 degrees.
\nStir in the maple syrup.<\/p>\n
Cool in dishpan with ice packs.
\nAdd a dash of salt.
\n3 TBS of vanilla – too much?<\/p>\n
Brown 1.5 cups of walnuts – a bit too much, but save for topping.<\/p>\n
Put 4.5 cups of slurry, right to the top of the right dasher for about 22 minutes. A bit too much slurry and nuts.<\/p>\n
Slurry aged for 48 hours. All the milks were store brand. Only the whole milk was organic.<\/p>\n
Notes:<\/strong><\/p>\n 2 Quart Cuisinart \/ made about 1.5 quarts. 4 cups half-and-half (1 quart) 2 cups whole milk 1.5 cups whipping cream 4 egg yolks 12.5 ounces of maple syrup, cooked down to about 1\/2. (10 minutes on stove once it gets boiling.) Cook the milks and temper the eggs; bring back up to 170 degrees. … <\/p>\n1st draft.<\/div>\n<\/div>\nConsider splitting the maple syrup with sugar or glucose?<\/div>\nThe texture was good, but using 3 types of milk makes the recipe more complicated.<\/div>\n<\/div>\nUsed large recipe, and then just churned 1\/2 at a time. We split the full recipes into two churnings: The first churning, with pre-chopped walnuts, and a had texture than the version with hand chopped nuts — the size wasn’t as consistent.<\/div>\n<\/div>\nUsed $10, Grade A,\u00a0 store brand . Try Grade B next time: Grade B maple syrup has a more pronounced maple taste.<\/div>\n","protected":false},"excerpt":{"rendered":"