- 8
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Ingredients
- 8 cups raw cream (or milk)
- 16 eggs (see NOTES)
- 1 cup 100% maple syrup
Preparation
Step 1
Instructions
Place two large glass casserole dishes in freezer to chill.
Place cream and syrup in large pot and heat on high until bubbles form at edges. (Do not boil.)
Separate egg yolks from whites, place in large bowl and whisk for 5 minutes. (Set whites aside.)
Slowly pour heated cream into egg yolks while continually whisking.
Pour mixture evenly into chilled casserole dishes, place in freezer uncovered and stir every 60 minutes for about 3 hours.
Once ice cream consistency has been reached, place in storage container, cover with lid and store in freezer.
Instructions