Maple Custard Ice Cream

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.
  

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• 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.