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1
Prepare an ice water bath by filling a large bowl halfway with ice and water.
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2
Heat the maple syrup in a small saucepan over medium heat, simmering until its reduced by a quarter, about 5 minutes.
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3
Set aside.
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4
Heat the cream and milk in a medium saucepan over medium heat until just simmering, about 5 minutes.
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5
Meanwhile, whisk the yolks in a medium heatproof bowl until light in color and thickened slightly, about 2 minutes.
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6
Once the milk mixture is simmering, remove from heat and pour about 1/2 cup into the yolks, whisking constantly.
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7
Return the yolk mixture to the saucepan with the remaining milk mixture and place over medium-low heat.
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8
Cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 3 minutes.
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9
(When you run your finger through the custard, a line should hold and not run back into itself.)
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10
Remove the custard from heat and stir in the maple syrup reduction and salt.
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11
Pour the custard through a fine-mesh strainer into a large heatproof bowl and place over the ice bath until chilled, about 40 minutes.
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12
Cover and refrigerate overnight.
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13
Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturers instructions.
