It’s amazing the way the time passes. Just a few short days ago, we bid 2015 farewell. And now we’re into the swing of 2016.
No pointed resolutions for me this year. No list of goals no score against a rubric. No report card.
I’ve been meditating on these words from William Saroyan’s The Daring Young Man on the Flying Trapeze for these few preliminary days of the year, and so I think that that’s what I’m going to stick with.
“Try to learn to breathe deeply, really to taste food when you eat, and when you sleep, really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough.”
That last sentence, while true, is a little bit fatalistic for this rose-coloured glasses wearer, I’m feeling some resonance in the rest of the sentiment. And so, I toast to embracing opportunities and, rather than just living, to be wholly alive with all our might. I hope we all have a great year!
Maple Ice Cream
(Recipe adapted from my friend Trish, the ice cream expert!)
3/4 Cup maple syrup
1 1/2 Cups milk
1 1/2 Cups table cream
2 tsp vanilla
1/4 tsp salt
pecans (optional for sprinkling overtop)
- Pour the maple syrup into a medium sized saucepan, and set it over medium-high heat. It’s only 3/4 Cup, but it will bubble up a lot, so stick with a medium sized pan. Boil the syrup for 5-10 minutes until it has reduced by around 25%, leaving you with ¬2/3 Cups of reduced syrup.
- Stir the milk, cream, vanilla, and salt into the saucepan and bring the mixture just up to a boil.
- While the milk, cream, and syrup are heating, crack the eggs into a mixing bowl, and whisk until they are light and fluffy.
- Temper the eggs by drizzling in about a ladleful of the hot dairy into the eggs, mixing like mad all the while. Because the eggs have been brought up to a closer temperature to the syrupy milk, they’re less likely to scramble when you pour them into the saucepan.
- Heat future ice cream, stirring constantly, until it thickens enough to coat the back of a spoon.
- Chill for at least two hours (overnight is even better).
- Pour the mix into your ice cream maker, and freeze according to the manufacturer’s instructions.
- If you are going to use the pecans, add them to the ice cream maker in the last few minutes of churning, or stir them into the ice cream once it’s been poured into the container in which it will be stored. (Living with someone who has a nut allergy, I just sprinkled a few on top of my scoop but left the ice cream untainted so that we could share.)
I feel as though a number of the last recipes posted up here have included maple syrup, but it’s just so good! This ice cream came out so sublimely silky smooth and delicious. This is the flavour I am most likely to order at an ice cream shop, so I’ll be sure to be making more maple ice cream in the future.