Ingredients
Method
Prepare Custard Base
- Prepare Icebath: Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.
- Make Custard Base: In a medium saucepan, combine heavy cream, milk, 1/2 cup of maple syrup, scraped vanilla bean seeds + pod (or extract), and a pinch of salt. Heat over medium until just steaming.
- Temper eggs: In a separate bowl, whisk egg yolks and 1/4 cup of maple syrup. Slowly drizzle in a bit of the hot cream mixture, whisking constantly. Pour yolk mixture back into the saucepan.
- Cook Custard: Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and coats the back of the spoon (170–175°F). Do not boil.
- Chill Custard: Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Prepare an iceboat. Pour custard through a fine mesh strainer into a bowl.
- Cover and chill mixture in the fridge at least 4 hours or overnight until very cold.
Churn and Assemble
- Churn ice cream base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
- Transfer icecream into a freezer-safe container. Store with parchment pressed on top of ice cream (below the lid) to avoid ice crystals. Cover and freeze until firm, at least 2 hours.
- Scoop, serve, and enjoy!
Video
@najonisade Homemade vanilla bean icecream only sweetened with maple syrup (sooo it’s refined sugar free!) I’ll do a few trials and post a recipe on my blog #baking #homemadeicecream #gelato #recipe #cookwithme #cleaneating #refinedsugarfree #fyp #sweettreats
♬ original sound - najoni
Notes
- Storage: Flavor and texture are best within first 2-3 weeks because ice crystals start to form over time, making it less creamy. It is possible to last up 2-3 months.
- Vanilla Bean Pod: Vanilla extract works as a substitute.