Recipe: McCallans & Maple Ice Cream

[whuffle.livejournal.com]

With serious homage to the now discontinued McCallan's Amber, I made this flavor which disappeared so fast that lots of folks who wanted to never even got to taste it.  Guess I'll know to make a bigger batch next time!  Until then though, here' s the recipe:

Ingredients:
3 oz grade B maple syrup (I was using a Trader Joe's house brand)
2 oz cheap rye whiskey
2 oz cheap Tennessee whiskey (yes, that's different than the above rye.  It's made with corn and it really does taste different)
2 Tablespoons salted butter  (thanks so much to the kitchen staff for providing this when I asked!)
1 cup room temperature heavy cream
1 cup room temperature whole milk

Boil the maple syrup and whiskey together for about half an hour or until they've reduced in volume to 1/3 the original amount.  Remove from heat.  Add the pat of butter and stir gently until it has completely dissolved.  Whisk briskly to prevent the butter from seizing while you add 1 cup cream and 1 cup milk.  Continue to whisk gently for 5-10 minutes to ensure even distribution of the butter before freezing.  Freeze as per your ice cream maker's instructions.....