Ingredients

The following ingredients have 8 Servings
  • 6 egg yolks
  • 3/4 cup maple syrup, Grade B, see notes
  • 1 Teaspoon arrowroot, tapioca starch, or cornstarch
  • 1/4 Teaspoon sea salt
  • 1 1/2 cups half and half
  • 1 1/2 cups heavy cream
  • 1 Teaspoon vanilla extract

Instruction

  • Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.
  • Whisk the half and half into the egg mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn’t come to a boil.
  • When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla.
  • Pour through a strainer to remove any stray bits and chill the custard in the refrigerator for at least 4 hours.
  • Freeze the ice cream according to the manufacturer’s instructions for your 2 quart ice cream machine. The ice cream is done freezing when it stands up on a spoon. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it.