Ingredients

3 cups (14% milk fat) heavy cream, cold
1 cup whole milk
1 cup grade B black maple syrup
1 teaspoon coarse sea salt
6 large free-range egg yolks, reserve the whites for another use
1-ounce full-spectrum hemp extract, preferably Luce Farm Wellness

directions

1. To make the ice cream base: In a heavy-bottomed 2-quart saucepan, bring the heavy cream, milk, maple syrup, and salt to just a boil, whisking occasionally, overheating medium, about 18 to 20 minutes.
2. At the same time, in another bowl, whisk the egg yolks until light and fluffy.
3. Whisking continuously, add the hot cream mixture to the egg yolks in a slow, steady stream. Return mixture to saucepan and cook over medium-low heat, whisking constantly, until mixture thickens and coats the back of a wooden spoon, about 5 minutes. To note: Do not let the ice cream base boil.
4. Immediately remove the custard from the heat and pour it through a fine strainer into a large, shallow saucepan. The wide base and shallow sides of the mold allow the ice cream base to cool faster. Cover with plastic wrap, press directly onto the surface of the mixture and refrigerate overnight.
5. Add the full spectrum hemp extract and whisk the ice cream base until well blended. Pour into a cold ice cream maker bowl, filling the machine no more than three-quarters full, and process according to the manufacturer’s instructions.