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Maple Custard Ice Cream

Updated: Jul 22, 2022

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


  • 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


  • 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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