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Got too carried away or should I say under carried…? Lol RECIPE: 1 cup raw whole milk 2 cups heavy cream 1/3-1/2 maple syrup 2/3 cup brown sugar 3 pastured raw egg yolks 2 ish tsp vanilla A pinch of salt 1. Freeze the Ice Cream Bowl •Place the KitchenAid ice cream maker bowl in your freezer for at least 15 hours (preferably overnight). •Make sure your freezer is set to 0°F (-18°C) or colder. Tip: The bowl should be completely frozen before use — shake it; if you hear liquid sloshing, it’s not ready. 2. Make the Ice Cream Base •In a large mixing bowl, whisk together your ingredients . • in a separate bowl temper your eggs yorks with the cream base. • (Optional) Chill the mixture in the fridge for at least 2 hours — this helps it freeze faster and smoother. Start Mixing 1.Turn the mixer to STIR speed (low) before pouring in the mixture. 2.Slowly pour your chilled ice cream base into the bowl while it’s turning. 3.Let it mix for 20–30 minutes, or until it thickens to a soft-serve consistency. Tip: You’ll notice the texture change — when it looks like soft-serve and the mixer slows a bit, it’s done. Freeze to Firm Up •Transfer the ice cream to a lidded, freezer-safe container. •Freeze for at least 4 hours for scoopable ice cream. #homemadeicecream#kitchenaid#icecream#cooking#foodie

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Artist: dj auxlord