Maple Ice Cream Recipe

1. 1

   In a heavy-bottomed medium saucepan, whisk together egg yolks and maple syrup until well-combined. Whisk in cream and half and half, then set over medium heat. Whisking frequently, cook until a custard forms on the back of a spoon but a swiped finger leaves a clean line, 10 to 15 minutes. Stir in salt and strain into an airtight container. Chill overnight, or at least six hours.

2. 2

   The next day, churn in ice cream maker according to manufacturer's instructions. Return to airtight container and chill in freezer for at least three hours before serving.

* Per serving · 4 servings · Values may vary.

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