Separate the egg yolks from the whites and set aside.
Fill the bottom pan of a double boiler, or a small saucepan, with a few inches of warm water. Place a second pan on top, or use a glass bowl. You simply want to heat the cream gently and not directly.
Into the top of the double boiler or saucepan, pour in the cream, the vanilla, and the maple syrup. Gently warm over medium heat until very warm to the touch.
Once the cream is warm, add the egg yolks to a large bowl. Whisk them up. Then, slowly ladle in the hot cream – sloooooooowly. If the cream is added too quickly, you’ll end up with a bowl of scrambled eggs. By adding in the cream gently and slowly, you allow the egg yolks time to warm without cooking them.
Now whisk it all up!
Return the custard to the top of the double boiler. Continue to warm over medium heat until the mixture thickens, about 10 minutes.
You can tell when it’s done by testing it with a spoon (or your finger, if you are a dirty farm girl like me). Just stick it in there and see if the custard will coat it and stay there even after you lift it out.
And enjoy either fresh or frozen as ice cream!
