Maple Ice Cream

Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.

Stir remaining maple syrup half-and-half cream and salt together in a medium saucepan. Heat over medium-high heat stirring often until simmering. Reduce heat to medium.

Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan stirring constantly with a heatproof spatula. Cook stirring constantly until custard thickens and coats the back of the spatula 1 to 2 minutes longer. Remove from heat.

Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature 15 to 30 minutes.

Remove the bowl from the ice bath cover with plastic wrap and refrigerate for 2 to 4 hours or overnight.

Churn cold custard in an ice cream maker according to manufacturer's instructions until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.