I recently returned from a trip to Montreal, Quebec. It’s a gorgeous city full of culture, history and delicious food. One of my favourite cities in the entire world. I had been to Montreal before but decided to make this latest adventure to the city a culinary experience. We dined at many amazing restaurants recommended by those who have either lived there or have visited and had unbelievable food experiences. Although all the places I dined in were mouthwatering, the one that stood out the most is Au Pied de Cochon. This now is my favourite restaurant of all time. Hands down. The menu is a little intimidating and features plenty of duck, pig and fois gras. Very rich. Very decadent. Very French Canadian. Every dish I had was divine.
I returned and after a few weeks I still couldn’t stop thinking about Au Pied de Cochon and how I wanted to recreate some of the food I devoured. I decided to purchase their cookbook. I haven’t looked back. I figured I’d start with a simpler recipe…something I was more familiar with making. That’s when I selected this decadent Maple Syrup Ice Cream. Not to mention, maple syrup is also a Quebec staple. I adapted this recipe by adding walnuts to create Claudia’s favourite ice cream flavour! I couldn’t be happier with it. It’s sweet, syrupy, creamy and has great texture.
You will need:
2.5 cups maple syrup
3 cups whole milk
1-1/4 whipping cream
6 egg yolks
1 cup chopped walnuts
Over medium heat, reduce the maple syrup in a sauce pan until it reaches 237 degrees fahrenheit on a candy thermometer.
If you don’t have a thermometer, the sauce should reduce to just over 3/4 of a cup.
Be careful to watch it closely as it can bubble over the sides of the pan and create a bit of a mess.
Transfer the syrup to a mixing bowl and cool to room temperature.
The syrup thickening even more is totally normal.
Add the egg yolks to the syrup.
And your whole milk and whipping cream.
Pour your mixture into a saucepan and cook over low heat, stirring constantly with a spatula, until it reaches 178 degrees fahrenheit.
Pour over a strainer and into a container.
Refrigerate to cool for at least 12 hours.
Yes, 12 hours. Trust me.
Remove from refrigerator and churn in an ice cream maker until the ice cream reaches proper consistency. I found 45 minutes was enough.
1 minute before your ice cream is done churning, add your walnuts.
I found my ice cream didn’t thicken completely. This is not an issue.
I poured it into an airtight container and placed in the freezer to freeze completely (another 4-5 hours).
Creamy and decadent – just like the food at Au Pied de Cochon.
You will never go back to store-bought ice cream again.