Maple Ice Cream - egg yolks

Method

• In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.
• In a saucepan, bring the half-and-half to a simmer.
• Slowly beat the hot half-and-half into the eggs and maple syrup.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly, using a whisk or wooden spoon, until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove from heat and pour the custard through a strainer into a large clean bowl.
• Let the custard cool slightly, then stir in the cream and vanilla; cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturers directions.
• When done, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.