One of my favorite flavors is maple syrup, so why not combine it with another favorite....custard ice cream! And why wouldn't you serve it on top of a homemade waffle topped with crispy forest-raised bacon bits?
Maple Custard Ice Cream
Ingredients
2 cups Heavy Cream
1 cup Whole Milk
2/3 cup Sugar
1/8 teaspoon sea salt (regular salt can be used)
6 large egg yolks
2/3 cup Maple Syrup
Directions
Simmer heavy cream, milk, sugar and salt in a small pot until completely dissolved, roughly 5 minutes; remove from heat.
In a separate bowl, whisk yolks.
Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then whisk that mixture back into the pot. This will prevent the eggs from cooking when adding back in.
Return the pot to medium-low heat and cook until the mixture is thick enough to lightly coat the back of a spoon.
Add in 1/3 cup maple syrup, mix well.
Strain mixture through a fine mesh sieve and cool to room temperature. Cover and chill at least 4 hour or overnight.
Churn in ice cream machine according to manufacturers' instructions.
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