A good friend of mine, Tim Burton, is a syrup maker. His pure maple syrup is really tasty. But, recently he has been creating infused versions that are flavored in distillery barrels. I tasted his Jamaican Rum version and had to make a frozen custard with it. This recipe is really versatile…you can certainly use other versions of Tim’s syrups in it. But, definitely try this version first. It’s really good. There’s more information about Tim and Burton’s Maplewood Farm below.
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).
Here’s Tim in all his glory tapping trees on his farm in Southern Indiana. For more information on the farm and how to get his wonderful syrups online, check out his Burton Maplewood Farm website.