Maple Gelato

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and pure Canadian maple syrup. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Monitor the temperature to avoid scorching.

2. 2

   In a small bowl, whisk together the egg yolks and a pinch of kosher salt until well combined. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: Be patient and gentle to avoid scrambling the eggs.

3. 3

   Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

   Tip: Don't let the mixture boil or burn.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until melted and well combined.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Strain the mixture into a clean container and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

   Tip: Chill the mixture in the refrigerator for at least 2 hours or overnight.

6. 6

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If using an ice cream maker, skip to the next step. Otherwise, proceed to the next instruction.

7. 7

   Once the gelato has finished churning, transfer it to an airtight container and stir in the unsweetened almond milk until combined.

   Tip: This step is optional but recommended for a creamier texture.

8. 8

   Cover the container with plastic wrap or aluminum foil and place in the freezer to harden for at least 2 hours.

   Tip: Gelato will be softer after churning but will firm up in the freezer.

9. 9

   Scoop and serve immediately, garnished with fresh mint leaves if desired.

   Tip: Optional garnish adds a touch of freshness and color to the dish.

10. 10

    Store leftover gelato in an airtight container in the freezer for up to 3 days. Re-churn if necessary to maintain texture.

    Tip: Gelato will become icy if frozen for too long.