Maple Ice Creamby Andy Haning-Brown
In a small saucepan over medium-high heat, reduce maple syrup by half.
In a separate saucepan, add cardamom pods, cloves, and cinnamon sticks and toast spices until aromatic.
Add milk, cream, and salt to spices and allow to simmer. Stir occasionally and simmer until just before a boil.
Strain liquid into a bowl, discarding spices. Stir in maple cream and reduced maple syrup. Refrigerate mix until cool.
Pour mixture into an ice cream maker and churn until ice cream consistency is achieved. Transfer to a freezer container and freeze until solid, at least two hours.
Maple Cream is sometimes marketed as Maple Butter.