Homemade Maple Sugar Ice Cream
Homemade Maple Sugar Ice Cream is a satisfying, naturally sweetened dessert with unrefined sugar and a creamy, custard texture.
Equipment
- Ice Cream Maker
Ingredients
- 2 cups heavy cream
- 6 large egg yolks
- ⅛ teaspoon sea salt
- 1 cup maple sugar
- 1 cup whole milk
- 1 tablespoon vanilla paste
Instructions
- Set up an ice bath with two mixing bowls. The ice should go in the larger bowl.
- Pour 2 cups of heavy cream into the smaller, empty bowl and set a strainer on top.
- Mix the 6 egg yolks, ⅛ teaspoon sea salt and 1 cup maple sugar together in a different medium sized mixing bowl.
- Heat 1 cup of milk in a saucepan to just below a simmer.
- Gradually pour the warm milk into the yolks while you whisk constantly, then pour the mixture into the pot, using a spatula to scrape the bowl clean.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of a spoon. The temperature will be between 170˚F and 175˚F.
- Strain the custard into the bowl with heavy cream, add 1 tablespoon vanilla paste and mix well. Nestle the bowl in the ice bath, and chill thoroughly for about 1 hour.
- Follow the ice cream maker’s instructions to churn ice cream.