Ingredients
Scale
- 200g raw sugar
- 50g 100% maple syrup
- 50g unsalted butter
- 2 teaspoons vanilla bean paste
- 2 teaspoons pink salt flakes
- 100g whole milk
- 500g cream
- 4 eggs
- 150g dark chocolate, chopped (optional)
Instructions
- Place sugar into TM bowl and mill 15 sec/speed 9.
- Add maple syrup, butter and vanilla and cook 15 min/Varoma/speed 1.
- Add salt, cream, milk and whisk together 30 sec/speed 5.
- Add eggs and beat 20 sec/speed 4.
- Cook 5 min/80ºC/speed 4.
- Pour into cold metal tin and freeze.
- After 3-4 hours when partially frozen, remix 1 min/speed 5 to give a creamier consistency.
- Fold through chocolate chunks after remixing few sec/Reverse + speed 1.
- Return to cold tin and freeze for up to 12 hours before serving.
- It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving.
Nutrition
- Calories: 4034
- Sugar: 303g
- Sodium: 5245mg
- Fat: 275g
- Saturated Fat: 164g
- Unsaturated Fat: 93g
- Trans Fat: 2g
- Carbohydrates: 346g
- Fiber: 12g
- Protein: 49g
- Cholesterol: 1426mg
