Recipe: Maple Bourbon Ice Cream with Raspberry Ripple

This recipe is pretty special because we made the maple syrup and raspberry jam ourselves from trees/canes in our own yard.

I adapted Max Falkowitz's Maple Ice Cream recipe from Serious Eats, but used my own base recipe and substitutions.  

Ingredients:

• 2 cups cream
• 1 cup whole milk
• 6 egg yolks
• 3/4 cup real maple syrup (Grade A or B)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp bourbon (optional)
• 1/2 cup (or so) of old-fashioned raspberry jam (preferably seedless). Can substitute store-bought, but look for one that has as few ingredients as possible (ideally just berries, sugar, lemon juice or ascorbic acid. Avoid low sugar varieties as they might freeze too hard).

Custard Instructions:

1. Place cream, milk, yolks, and maple syrup in a saucepan with a cooking thermometer.
2. Stirring frequently/constantly, raise the custard to 175-180F. Remove from heat immediately upon reaching 180. 
3. Chill until very cold (if using a compressor ice cream maker, this step may be omitted or shortened).
4. Place the custard in the ice cream maker and churn according to the manufacturer's instructions. Add bourbon at the end when the ice cream is the consistency of soft-serve.
5. Remove the dasher from the churn and dollop in jam and barely stir. Pack in freezer containers and transfer to the freezer for hardening off.

Substitutions for raspberry jam and other flavors:

• Candied pecans or walnuts
• Broken pieces of ginger snaps
• Peach preserves/jam ripple
• Candied ginger
• Omit the bourbon
• Increase the salt to one full tsp for a salted maple ice cream.