Flavored with brown sugar, nutmeg, maple syrup, and vanilla, this buttery homemade custard style ice cream tastes like lazy mornings spent lingering over a plate full of maple syrup and butter drenched French toast.
- 1 tbsp butter
- 1 1/2 cups heavy cream
- 3/4 cup dark brown sugar
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 tbsp pure vanilla extract
- 5 large egg yolks
- 2 cups whole milk
- 1/4 cup maple syrup
- 1/4 tsp xanthan gum
- Add the butter to a medium size, heavy bottom saucepan set over medium heat. Let the butter cook until it is a rich golden brown – watch carefully once it starts to brown so that it doesn’t burn.
- Add the cream, brown sugar, salt, and nutmeg to the brown butter, turn the heat up to medium-high, and bring to a boil, stirring constantly. When the mixture begins to boil, remove the pan from the heat and pour it into a bowl. Stir in the vanilla and chill the mixture in the refrigerator, stirring occasionally, until it’s at room temperature.
- While the butterscotch mixture chills, fill a large bowl halfway with ice and set aside.
- Add the egg yolks to a medium size heat proof bowl, whisk briefly to combine, and set next to the stovetop.
- Add the milk and maple syrup to a medium size saucepan set over medium-high heat and bring to a rolling boil. Very slowly, pour about 1 cup of the hot milk into the egg yolks, whisking constantly, while you pour the milk in a thin, steady stream. Whisk the egg yolk and milk mixture back into the saucepan with the rest of the milk and put the pan back on the burner over low heat.
- Stirring constantly, cook the milk and egg mixture until it thickens enough to thinly coat the back of a wooden spoon – about 180 degrees. Remove from the heat, pour into a bowl, and nestle the bowl inside the larger bowl that you’ve filled with ice. Let cool to room temperature, stirring from time to time.
- When the milk and egg mixture is at room temperature, pour it into a blender and add the xanthan gum. Turn the blender to low and mix for 20-30 seconds to combine. Add the butterscotch mixture and blend on low for another 20 seconds to combine. Pour the mixture through a fine mesh sieve into a bowl. Cover, and refrigerate at least 8 hours, or up to 48 hours.
- Follow the manufactures directions to freeze the ice cream in an electric ice cream maker. Scoop the ice cream (which will be the constancy of soft serve) into a freezer container and freeze for at least 4 hours before serving.