2 C almond milk
½ C maple syrup
125 g egg yolks
2 g cremodan 64
1 g xanthan gum
1 t vanilla
Heat milk and syrup to 120 degrees. Temper into the egg yolks. Heat to 175 degrees, whisking frequently. Blend with xanthan gum and cremodan in a blender for 1 minute. Chill completely. Churn in an ice cream maker.
Another recipe brought to you by your Kitchen Friends at the Latigo Guest Ranch