Classic maple icecream

This is a classic milk-based icecream, lower in fat that the standard recipes from icecream makers, and a good treat for people who have to avoid dairy but can tolerate cream and A2 milk.

1 egg
1/2 cup milk
3/4 cup sugar
1 2/3 cups full cream milk (A2 is good if you can get it)
300 ml light thickened cream (20% fat)
2 tbsp maple syrup

Place egg, milk and sugar in a bowl and beat until sugar is dissolved. Pour in cream and mix well. Chill in freezer for 30-60 minutes, beat in icecream maker for 12-20 minutes and store in freezer. Serves 8.

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