Salted Maple Ice Cream
from the kitchen of Victor Riehl
2 cups heavy whipping cream
1 cup half and half
1 tablespoon pure vanilla extract
1 8-ounce bottle pure maple syrup
1 level teaspoon salt
Pecans, chopped (optional)
Pour all liquid ingredients and the salt into a
blender or VitaMix.
Blend on medium-low for a maximum of 20
seconds. Do not over mix or the dairy will
Allow to rest for 20 minutes to dissolve salt.
Mix for no more than 5 seconds at medium-
Pour into ice cream maker until mixture peaks.
Transfer to containers and freeze.
Serve topped with chopped pecans if desired.