Maple Ice Cream
In a small saucepan, bring the maple syrup to a simmer and cook until reduced to ¾ cup. Remove from the heat.
In a medium saucepan, combine the cream, milk, reduced maple syrup and a salt. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk ½ cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Refrigerate until well chilled, at least two hours.
Pour mixture into the bowl of your ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve.