Ingredients
1 ½ cups whole milk
1 ½ cups heavy cream
4 egg yolks
1 vanilla bean pod (or 2 tsp vanilla extract)
¼ cup maple syrup
2 tbsp honey
¼ tsp salt
Directions
Step 1
In a bowl whisk to combine the milk, cream, egg yolks, maple syrup, honey, and salt.
Step 2
Add the mixture to a pot and cook over medium heat until the mixture is significantly thickened. This could take anywhere from 5-10ish minutes depending on how "medium" your medium high heat is. You want to be stirring or whisking pretty much the entire time to keep the eggs from scrambling.
Step 3
Remove from the heat and strain into a heatproof bowl. Most recipes will say to cover with plastic wrap to prevent a film from forming... I'm not adding plastic to my food. The film is fine.
Step 4
Scrape out the vanilla bean seeds from the pod and add that and the whole vanilla bean to the custard. Cover with a silicone cover or plastic on top - not touching the custard... - and let fully cool. This is best overnight, but can totally be done in like 30 minutes in the freezer or 1 hour in the fridge. *if you're doing the freezer just stir it every 10 minutes to prevent the sides from freezing.
Step 5
Once cooled, remove the vanilla bean and churn according to your ice cream makers specifications.
Step 6
Eat as soft serve immediately or freeze fully in the freezer.
Step 7
I like to top it with high quality olive oil and flaky salt, but it's perfect all on its own too!
