2 cups heavy cream (35%)
1 cup dark amber (grade A) maple syrup
6 large egg yolks
1 cup milk
1 teaspoon vanilla extract
In a heavy saucepan over medium heat, bring the cream and salt to a simmer.
In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
Freeze in your ice cream machine following manufacturer’s directions.