Maple Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, maple syrup, and the seeds plus pod of the vanilla bean. Heat over medium heat until it reaches just under a simmer and the mixture is hot to the touch, about 170°F (77°C). Remove from heat, cover, and let steep for 30 minutes to infuse vanilla flavor.
2. Remove vanilla bean pod from the mixture. In a medium bowl, whisk together the egg yolks, granulated sugar, and fine sea salt until pale and slightly thickened.
3. Slowly pour about half the warm milk mixture into the yolk mixture, whisking constantly to temper the eggs and prevent curdling.
4. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon, reaching about 175°F (79°C). Do not boil.
5. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir gently to cool slightly.
6. Cover the custard with plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate until cold, at least 1 hour, preferably overnight.
7. Churn the cold custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 25-30 minutes.
8. Transfer the churned ice cream to a freezer-safe container, seal tightly, and freeze for at least 2 hours to firm up before serving.