Archive for November, 2010

Taste of Autumn

It has been a long time since I’ve had the time to post anything,I’ve been so busy lately. But my favorite time of year is here, Thanksgiving! I have so many things to be thankful for. My family, my friends, my wonderful boyfriend, my precious pets, a job, a roof over my head, and food in my stomach! I think that now money is tight and when jobs are hard to come by, it is more important than ever to be thankful for what you have.

The first on my list of things that I’m thankful is my family. And while we might not always agree on things I know that they will ALWAYS be there for me! This Thanksgiving is particularly special. It is the first Thanksgiving that I am an Aunt! And my wonderful brother and sister-in-law came up to Chicago from Texas to visit. And of course they brought my adorable baby nephew. To celebrate their arrival we had a big family dinner on Sunday. And of course I had to make a special dessert! I made Pumpkin cake with a Maple Glaze, a Pecan Rum Tart, and delicious Maple Syrup ice cream!

This Maple Syrup ice cream was SO easy to make and a perfect accent to our autumn themed desserts. And the best part of the recipe is that you don’t need an ice cream machine! I highly recommend this to accompany your Thanksgiving desserts!

Maple Syrup Ice Cream – makes about 2 quarts

  • 4 Large Egg Yolks
  • 3/4 Cup Pure Grade A Maple Syrup
  • 1 1/2 Cups Heavy Whipping Cream
  1. Place the 4 egg yolks in the bowl of your electric mixer with the whisk attachment. Then in a small saucepan, bring the maple syrup to a boil.
  2. Once the maple syrup has come to a boil, turn on the electric mixer to high speed. Slowly pour the maple syrup into the eggs in a steady stream. Make sure that non of it falls on the whisk.
  3. Reduce speed to medium and mix for 10 minutes, or until mixture is cool, pale yellow, and has increased in volume.
  4. In a separate bowl, whip the cream until soft peaks. Then gently fold the maple syrup mixture with the whipped cream. Put the mixture into a air tight container and freeze for a minimum of 4 hours before serving. Ice cream keeps up to 2 weeks.

Posted by on November 22nd, 2010