Jacob Springs Farm Ice Cream

Base recipe from a farmer in Florida:

• 2 quarts cream
• 1 quart whole milk
• 6 doz egg yolks (72)
• 3 tablespoons vanilla
• 1 3/4 cup maple syrup

New York times base recipe

Take from here

Here's one thing that can be done with all the egg whites: Brown Butter Financiers

• 2 quarts cream (for nut flavors more milk and less cream, for fruits - more cream and less milk)
• 1 quart milk
• 24 egg yolks (author says "at least 8 and no more than 32" & "traditional ratio is 24 per 3 quarts of liquid")
• 2 2/3 cups of sugar (or brown sugar or honey or maple syrup)
• 1/2 teaspoon fine sea salt