Advertisement
Ingredients
2 cups heavy cream
2 tablespoons sugar
¼ cup maple syrup
1 vanilla bean, cut lengthwise and scraped
5 large egg yolks, lightly beaten
Nutritional analysis per serving
12 grams carbs; 182 milligrams cholesterol; 276 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 1 gram trans fat; 22 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a large bowl with ice water; set aside. In small saucepan, bring cream to a boil. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about ¼ cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.
- Step 2
Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer's instructions.
Private Notes
Comments
Correction: I quadrupled the syrup, doubled everything else except the egg yolks (used 5) and added 2.5 tbsp instant espresso. Seriously the greatest ice cream of all time.
I just made the Jennie version of this and it is incredible! Silky smooth and rich, like an Italian coffee candy.
I just make Jennie's version of this and its phenomenal. Thanks for the tip!
Correction: I quadrupled the syrup, doubled everything else except the egg yolks (used 5) and added 2.5 tbsp instant espresso. Seriously the greatest ice cream of all time.