Indiana Artisan

Jamaican Rum Maple Syrup Frozen Custard


  • 2 1/4 cu Heavy Cream
  • 1 cu Whole Milke
  • 6 lg Egg Yolks
  • 3/4 cu Light Brown Sugar
  • 1/2 cu Burton's Jamaican Rum Barrel Aged Maple Syrup
  • 1/4 tsp Salt
  • 1 tbl Vanilla Extract


Pour cream and milk into a saucepan over medium heat. Bring to a low simmer and simmer for 15 minutes. Separately, whisk together egg yolks and brown sugar until smooth and creamy, about 3-5 minutes. Whisk about a cup of the hot cream mixture into the egg mixture and then transfer this combined mixture back to the saucepan. Stir over medium heat until mixture thickens, about 3-5 minutes, do not let boil. Remove from heat, allow to cool slightly, and add maple syrup, salt and vanilla extract. Refrigerate for 4 hours to overnight and then freeze in your ice cream freezer.

Serve with a drizzle of additional maple syrup (optional).