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
congeal.

Allow to rest for 20 minutes to dissolve salt.
Mix for no more than 5 seconds at medium-
low speed.

Pour into ice cream maker until mixture peaks.
Transfer to containers and freeze.

Serve topped with chopped pecans if desired.

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