Maple Ice Cream

In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes.

Lower the heat and stir in the milk, cream, and salt.

Cook until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface).

Remove from heat.

In a medium bowl, whisk the egg yolks until lightened.

Slowly add a few tablespoons (no more than 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly.

Add the yolks back to the rest of the milk, whisking constantly.

Cook the mixture over medium-low heat until thick enough to coat the back of a spoon (if you run your finger across the spoon in a line it shouldn’t drip; a candy thermometer will register 170°F). Be careful to not let it boil. (For me, this took just a couple of minutes.)

Strain the mixture through a sieve into a bowl.

Add the maple extract. (At this point, you have maple custard. You may be tempted to eat it all before turning it into ice cream. I wouldn’t blame you. It is crazy tasty!)

Chill until very cold, at least 4 hours or overnight.

Freeze in an ice cream maker according to the manufacturer’s instructions