Maple Cinnamon Crunch Ice Cream

• servings: 1 serving
• active time: 3 hours
• total time: 3 hours 50 minutes

Ingredients

Cookie

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 cup sugar

3/4 teaspoon cinnamon

Pinch nutmeg

3 large egg whites, beaten to a froth

1/2 stick melted butter

1/2 teaspoon pure vanilla extract

Ice cream

1 cup pure organic maple syrup, Grade A or B. I used Grade A. *See notes below on syrup grades.

4 large egg yolks

1/4 cup granulated sugar

Pinch of salt

1/8 teaspoon cinnamon

1 cup milk, I used 2%

2 cups heavy whipping cream

2 cups cookie wafer shards (recipe above)

Directions

FOR THE CINNAMON WAFER COOKIE:

Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and mix with a spoon until combined.

Spread the mixture evenly on the prepared baking sheet. The mixture will be thin.

Bake until golden brown, about 12-15 minutes. Invert onto a piece of parchment paper. Allow to cool and cut cookie into small pieces or break into small shards. Set aside.

FOR THE ICE CREAM

Add the maple syrup to a small saucepan. Simmer over medium heat until syrup has reduced to about 2/3 cup, approximately 30 minutes. Remove from heat and set aside.

Add the eggs, milk, sugar, salt, and cinnamon to a medium saucepan. Whisk everything together until the eggs are well blended with the milk. Place pan over medium heat and stir slowly until mixture begins to thicken. The mixture should coat the back of a spoon. Do not allow mixture to come to a boil. Remove from heat and add syrup and mix to combine. Place pan in a freezer until the custard becomes very cold, about 30 minutes.

Remove the custard from the freezer. Add whipping cream and whisk to combine.

Add the cookie shards.

Pour mixture into an electric ice cream maker and follow instructions per your ice cream maker. I ran mine for 25 minutes on ice cream.

Eat the ice cream soft serve as soon as it’s finished churning or freeze it for a couple of hours. This ice cream is still creamy when frozen, but firmer than soft serve.

Freeze ice cream in an airtight container.

Notes

Added 2 extra egg yolks and re tempered after maple was added (cooked to 170)