- 5
Ingredients
- 1/2 cup pure maple syrup
- 3 cups heavy whipping cream, divided
- 1 whole vanilla bean
- 1/8 teaspoon kosher salt
- 1 1/2 cups milk (low-fat is fine, nonfat is not)
- 1 tablespoon pure vanilla extract
Preparation
Step 1
In a small saucepan, simmer maple syrup over medium heat, stirring occasionally, until nearly reduced by half, about 7 to 10 minutes. The syrup should remain a liquid; do not reduce it so far that it is solid. Allow to cool.
In a separate, medium-sized saucepan, place 1 1/2 cups of the cream, and the salt. Stir to combine. Split the vanilla bean down the middle lengthwise with the point of a sharp knife, but only halfway through the pod, exposing the seeds within. Run the flat of the knife along the pod, removing the seeds. Scrape the seeds into the cream in the saucepan, and stir to combine. Simmer the cream over low heat, stirring occasionally, until fragrant and slightly reduced, about 5 minutes. Allow the cream to cool to room temperature (about 15 minutes).
Once the cream has cooled, in a large bowl (preferably one with a pouring lip), combine the cream and vanilla mixture, the cooled and reduced maple syrup, the remaining 1 1/2 cups cream, the milk, and the vanilla extract, and stir to combine. Cool the mixture in the refrigerator until chilled, about 10 minutes.
Once the mixture is chilled, transfer it to the frozen bowl of an ice cream maker, and churn according to the manufacturer’s directions.
Once the ice cream is churned, transfer it to a container that has at least a 6 cup capacity, and freeze until solid, about 2 hours or up to overnight.
Allow to sit out at room temperature for about a half hour before serving.