• Heat the cream, milk, and salt in a saucepan over medium heat. Whisk the egg yolks together in a separate bowl.
• When the cream begins to simmer gently, pour about 1/2 cup into the egg yolks, stirring constantly.
• Pour the egg yolk mixture into the saucepan in a thin stream, stirring constantly. Turn the heat down to medium-low and stir the mixture for 3 to 5 minutes, until it begins to thicken slightly.
• Remove custard from heat. Stir in maple syrup and let cool.
• If you're using a machine, chill custard in the fridge for 4 to 12 hours and then proceed according to the manufacturer's directions. If you're making ice cream without a machine, pour cooled custard into a baking dish, cover, and place in freezer for 45 minutes.
• After 45 minutes, pull custard out of freezer and stir mixture vigorously. Return to freezer. Continue stirring custard every 30 minutes until frozen through. (About 3 to 4 hours).

Rum & Raisin Variation:

• While you're waiting for the cream to warm up in Step 1, stir together 1 cup raisins and 1/4 cup rum. Cover and refrigerate. Stir 3 Tablespoons of rum into custard mixture in Step 4. When ice cream is ready, remove from freezer 10 to 15 minutes before serving to allow ice cream to soften slightly. Add rum-soaked raisins and stir to barely combine. Serve immediately.

Berry Variation:

• Make ice cream. Remove from freezer 10 to 15 minutes before serving to allow ice cream to soften slightly. Add 1 cup of your choice of berries and stir to barely combine. Serve immediately.