-
Boil maple syrup in a small saucepan for about 5 minutes over medium-high heat, stirring constantly. When syrup is amber color and has reduced, remove from heat and add half-and-half and salt to the pan. Stir to combine and bring it to a boil over medium-high heat. Once you see the first bubbles surfacing, remove from heat and set aside.
-
Whisk egg yolks and sugar in a medium bowl until light in color. Temper the eggs with the maple-cream mixture. To do that, start by adding about 1/3 cup of the mixture to the yolks, while whisking. Once that’s incorporated, add maple-cream mixture to yolks slowly in a stream, always whisking.
-
Pour mixture back in saucepan through a sieve to catch any egg bits that might have curdled.
-
Re-heat mixture over medium heat, always stirring, for about 1-2 minutes. Don’t let mixture come to a boil. If you use a thermometer, the temperature should read somewhere between 145F and 160F. Don’t let it pass this temperature. That’s the range of temperature in which eggs cook.
-
Transfer mixture to a bowl, through a sieve, again to catch any bits of eggs that might have curdled. Add vanilla and stir. Cover and store in refrigerator for a few hours to overnight.
-
On the next day, remove mixture from the fridge and churn in your ice cream maker according to manufacturer’s directions.
-
Store ice cream in the freezer for a few hours before serving.
-
To serve, either spoon ice cream over cold pie or heat the pie for a few seconds in the microwave.