Ingredients
Equipment
Method
Maple Custard Base
- In a medium mixing bowl whisk together the 5 egg yolks and ¾ cup of the maple sugar until the color lightens. Set aside.
- In a saucepan, combine the 2 cups whole milk, 2 cups heavy cream, ⅛ teaspoon salt and the remaining ½ cup maple sugar and bring to gentle simmer over medium-high heat.
- Temper the egg yolk mixture by slowly streaming in about a third of the hot milk/heavy cream mixture. Continue whisking while incorporating to avoid any hot spots that can cause a "scrambled egg" effect.
- Finish making the custard base by slowly add the rest of the milk/heavy cream mixture to the tempered yolks continuing to whisk.
- Return the custard base to the the stove and, over low-medium heat, stir with a until the mixture is thickened and coats the back of a spoon or spatula.
- Transfer to a bowl and cover with plastic wrap then refrigerate for 6 hours (or preferably overnight) before churning.
Salted Maple Syrup Swirl
- In a small saucepan and over low-medium heat reduce the maple syrup until volume is reduced by about a quarter. This will take about 6-10 minutes. Do not stir.
- Once done, transfer to a heat resistant container with a lid. Sprinkle the sea salt across the top or, if you are using a deeper container, alternate pouring the maple syrup and sprinkling some salt until they are both completely used
- Cover and set aside until ready to assemble the ice cream.
Making the ice cream
- After the maple custard base has been in the refrigerator for at least 6 hours pour it in your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the ice cream to your freezer safe container - alternating ice cream with the salted maple syrup swirl until done.
- Cover and freeze for at least 1 hour before serving.