Maple, Vanilla, and Salted Chocolate Chunk Ice Cream

This is a riff on the beloved classic that is chocolate chip ice cream. While we’re certainly not suggesting that the classic needs improving upon, we felt called to develop a recipe that trades the usual refined sugar for maple sugar—a nuttier, more flavor-forward stand-in that adds a more luscious, caramelized flavor. The custard is generously flecked with vanilla bean, and spun with chunks of our Sea Salt Dark Chocolate. 

1¼ cup best quality whole milk 

1¼ cup best quality cream 

1 vanilla bean, seeds scraped and pod reserved 

Small pinch salt 

3 egg yolks

½ cup maple sugar 

3-4 ounces Brooklyn Bonnie Sea Salt, cut into small shards 

Dark Chocolate Hazelnut Butter Spread, to serve (optional) <-- but is it really?

In a small saucepan set over medium heat, combine the milk, cream, scraped vanilla seeds and reserved pod, and a pinch of salt. Heat, stirring frequently, until the dairy is steaming hot. Don’t let it come to a simmer. Remove from the heat. 

In a medium mixing bowl, combine the egg yolks and maple sugar. Whisk vigorously until the sugar has dissolved into the yolks. At first, this will feel like an impossible task—but as you continue whisking, the sugar will surrender its vigor and relax into the yolks. Once properly combined, add a ladleful of the hot dairy to the bowl to temper the eggs. Whisk well to combine, then add another couple ladlefuls. Pour this mixture back into the saucepan and return to a medium heat. 

Cook the custard, stirring close to constantly, until it reaches 180°F on an instant read thermometer or until the custard is thick enough to coat the back of a spoon. 

Prepare an ice bath in your sink, or in a large bowl that your saucepan can safely fit in. Transfer the saucepan to the ice bath to expedite the cooling of the custard. Once the custard has cooled to room temperature, transfer it to an airtight container and refrigerate overnight. While you might feel tempted to churn your ice cream right away, the custard really benefits from a proper chilly slumber—the texture thickens, and the flavors really come into themselves. 

The next day, strain the custard through a fine mesh sieve. The spent vanilla bean can be rinsed off and dried and used to make vanilla sugar or homemade vanilla extract. Churn the ice cream according to your ice cream maker’s directions. When the texture of your ice cream is akin to fluffy whipped cream, add the chocolate shards and let it churn for another minute or two. 

Transfer the ice cream to an airtight container and place in the freezer for at least 3 hours to properly set. Remove the ice cream from the freezer 5-10 minutes before you intend on serving it to allow it to temper—this will provide a silkier mouthfeel and an easier time scooping. If you’re feeling especially indulgent, drizzle the ice cream in a spoonful of our Hazelnut Dark Chocolate Spread.