This post kind of needs a disclaimer. For one thing, this recipe does not have any caramel in it. Anywhere. But somehow, the maple, cinnamon and salt combo did this freaky thing, and became a gorgeously rich and caramel-y ice cream. Not sure how it happened, but it was amazing.
Also, there isn't a stitch of refined sugar to be seen. Only a large amount of maple syrup, which, depending on who you talk to, is better much better for you than refined sugar. I like to think so, anyway.
At any rate, you would never know the difference and it is certainly sweet enough for the sweetest sweet tooth. And you will NOT regret making it. It is divine!
Salted Caramel Ice Cream:
adapted from serious eats
6 egg yolks (save the whites and make an angel food cake)
3/4 cup real maple syrup
1 1/4 cup whole milk
1 1/4 cups heavy whipping cream
1 tsp salt
1/4 tsp high-quality cinnamon (I used Frontier Co-Op)
In a medium saucepan, which egg yolks and syrup well. Add whole milk, cream, salt and cinnamon, and stir. Set on the stove over medium-low heat, stirring often until the mixture coats the back of the spoon, thickly (around 10-15 minutes). Chill for 6 hours or overnight.
Churn in an ice cream maker. Put ice cream in an airtight tupperware and refrigerate for 2-3 hours before serving.