Maple Ice Cream

In a medium bowl, vigorously whisk together 1/2 cup of the maple syrup and the egg yolks until the mixture is pale and slightly thickened. Set aside. (Prep time: 5 minutes)

In a medium saucepan, combine the remaining 1/2 cup of maple syrup, half-and-half, heavy cream, and salt. Heat over medium heat, stirring frequently to prevent scorching, until the mixture just begins to simmer around the edges. Reduce the heat to low. (Cook time: 8-10 minutes)

Temper the egg yolks: Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly and rapidly to prevent the eggs from curdling. Repeat with another 1/2 cup of the hot cream mixture. (Prep time: 2 minutes)

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly with a heatproof spatula, scraping the bottom and sides of the pan, until the custard thickens enough to coat the back of the spatula. This should take about 1-3 minutes. Be careful not to overcook it; the custard should be smooth and velvety. (Cook time: 1-3 minutes)

Prepare an ice bath: Fill a large bowl with ice and cold water. Set a smaller bowl inside the ice bath; this is where you'll strain the custard. (Prep time: 2 minutes)

Strain the custard through a fine-mesh sieve set over the bowl in the ice bath. This will remove any cooked egg bits and ensure a smooth final texture. Whisk in the vanilla extract. Stir occasionally to help the custard cool evenly. Continue until the custard is cooled to room temperature. (Cooling time: 20-30 minutes)

Remove the bowl from the ice bath, cover it tightly with plastic wrap (press the plastic wrap directly onto the surface of the custard to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the custard to fully chill. (Chill time: 4+ hours)

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. (Churn time: Varies by ice cream maker)

Serve immediately for a soft and creamy treat, or transfer to an airtight container and freeze for a firmer consistency. If freezing, allow the ice cream to soften slightly before serving for the best texture. (Freezing time: 2+ hours)