Homemade Ice Cream Base

This makes a vanilla ice cream base with no refined sugars! Can be used to add any mix-ins of your choice such as fresh or freeze-dried fruit, chocolate chips, crushed cookies, peanut butter, caramel, the options are endless...

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Head to this link for my favorite ice cream maker attachment for the Kitchenaid Mixer *I do have the Kitchenaid brand one but there is a dupe that looks exactly the same...so I'd be tempted to try that! The Kitchenaid one is my favorite ice cream maker I've ever owned! 

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https://amzn.to/4kYkOoJ     (dupe)

 

https://amzn.to/3GjLPUz      (kitchenaid brand)

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Recipe: 

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• 2 cups heavy cream (1 pint container)

• 1 cup whole milk

• ½ to ¾ cup pure maple syrup

• 4 large egg yolks

• 1 tablespoon vanilla extract (or 1 vanilla bean, scraped)

• Pinch of salt

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Instructions:

1. Heat the base:
   In a saucepan, combine milk, cream, maple syrup, and salt. Heat over medium until steaming, but not boiling.

2. Temper the eggs:
   In a separate bowl, whisk egg yolks. Slowly pour in about ½ cup of the hot cream mixture into the yolks while whisking constantly (this prevents curdling). Then slowly whisk the egg mixture back into the saucepan.

3. Cook the custard:
   Stir constantly over medium heat with a wooden spoon or spatula until the mixture thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Don’t let it boil.

4. Strain & chill:
   Strain the custard through a fine mesh sieve into a clean bowl. Stir in vanilla. Chill thoroughly in the fridge (4 hours or overnight).

5. Churn & freeze:
   Pour into your ice cream maker and churn according to instructions. Transfer to a container and freeze for a bit until scoopable, or eat now for a soft serve texture!