Directions:
- In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.
- In a saucepan, bring the half-and-half to a simmer.
- Slowly beat the hot half-and-half into the eggs and maple syrup.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly, using a whisk or wooden spoon, until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove from heat and pour the custard through a strainer into a large clean bowl.
- Let the custard cool slightly, then stir in the cream and vanilla; cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturer’s directions.
- When done, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.21 Kcal (1998 kJ) | ||
| Calories from fat | 165.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Cholesterol | 301.39mg | 100% | |
| Sodium | 486.57mg | 20% | |
| Potassium | 345.01mg | 7% | |
| Total Carbs | 66.81g | 22% | |
| Sugars | 56.15g | 225% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 147.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 165.71 Kcal (694 kJ) | ||
| Calories from fat | 57.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 28% | |
|---|---|---|---|
| Cholesterol | 104.66mg | 100% | |
| Sodium | 168.96mg | 20% | |
| Potassium | 119.8mg | 7% | |
| Total Carbs | 23.2g | 22% | |
| Sugars | 19.5g | 225% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 4.38g | 25% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.8mg | 13% | |
| Calcium | 51.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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