Florence Pugh finishes off the ice cream + recipe

Florence's Nightcap
Maple Rum Ginger Ice Cream with Candied Ginger and Pecan Pralines

Makes about 1-quart

1 1/2 cup maple syrup (grade B or C is good!)
2 2/3 cups whole milk
1 tablespoon plus two teaspoons corn starch
2 ounces cream cheese (room temperature)
1/2 teaspoon fine sea salt
1 1/2 cup heavy cream
1/4 cup of light corn syrup (optional, not high-fructose)
A ginger root sliced into about 10 coins
1/4 cup rum
2 tablespoons candied ginger, finely chopped (or to taste)
1/2 cup candied pecans, whole or chopped (or to taste)

Advance Prep:

Bring the maple syrup to a boil in a 4-quart saucepan over medium high heat. Reduce the heat to medium and boil for about 8 minutes (until you have about 3/4 cup).

Prep:

Measure out all ingredients. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.

Whisk the cream cheese in a medium bowl until very smooth.

Fill a large bowl with ice water (heavy on the Ice).


Cook:

Add the cream, milk and corn syrup (if using) to the pan with the reduced maple syrup and bring to a rolling boil over medium high heat. Cook (allowing you boil) for 4-minutes (the mixture may appear slightly curdled from the acidic maple, but it will come back together in the finished ice cream).

Remove from heat and drizzle in the corn starch slurry.

Bring the mixture back to a boil over medium-high heat and cook stirring with a heat-proof spatula until you see bubbles. Let the mixture cook, while stirring for about 30 seconds, until the mixture thickens slightly.


Chill:

Gradually mix hot milk mixture into the cream cheese and stir until smooth.

Add the ginger coins and let steep to taste as the mixture cools. Remove.

Pour the mixture into a Ziploc bag and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, for 30 minutes.


Freeze:

Pour the mixture into your machine. Add the rum, and spin until thick and creamy.

Pack the ice cream into a storage container, folding in nuts and candied ginger as you go. Place a sheet of parchment paper over the surface of the ice cream and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.