Vanilla Ice Cream

2 quarts:
1/2 cup maple syrup
1/2 cup simple syrup or sugar
3 egg yolks
3 1/2 c. cream
1 3/4 c. milk
Dash sea salt
1 1/2 vanilla beans or 1 1/2 Tbsp vanilla extract
1/8 tsp xanthan gum


If just using vanilla bean: Combine cream, 1/3 c. maple syrup, and salt in a medium heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove pan from heat; cover and let stand 10 minutes. Combine remaining 1/3 cup maple syrup and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until egg mixture is cool, stirring occasionally.

If using vanilla extract:
Blend all ingredients together well.

Place in ice cream maker and process according to directions


1 Gallon:
1 cup maple syrup
1 cup simple syrup or sugar
6 egg yolks
7 c. cream
3 1/2 c. milk
1/8 tsp salt
3 vanilla beans or 3 Tbsp vanilla extract
1/4 tsp xanthan gum