Maple Brown Sugar Ice Cream

In a small pot, heat the heavy cream and milk over medium low heat until steaming and small bubbles form around the edges of the pot. Stir occasionally to prevent a skin from forming over the mixture. Meanwhile, in a separate bowl, whisk together the egg yolks, maple syrup, and brown sugar. When the milk mixture has heated up, slowly pour in about 3/4 cup into the egg yolk mixture, whisking as you go to keep the yolks from cooking. When the egg yolk mixture has been tempered, add it back into the pot with the milk and cream and continue cooking until thickened and the mixture coats the back of a wooden spoon.

Pour the custard through a fine mesh strainer into a bowl and allow to come to room temperature. Cover and place into the fridge to chill for at least 5 hours. When the custard has chilled, whisk in the vanilla and salt, pour into an ice cream maker and churn according to the manufacturer’s directions. When it’s done churning, you can eat it right away like soft serve or pack it into an airtight container and place into the freezer to harden up some more. Either way, it’s good!

Makes about 1.5 quarts.