Making Homemade Maple Ice Cream is straightforward if you follow these easy steps:

1. Heat the Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm.

2. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until they are smooth and pale.

3. Tempering the Eggs: Gradually add about one cup of the warm cream mixture to the egg yolks, whisking constantly. This step prevents the eggs from scrambling.

4. Combine the Eggs with the Cream: Pour the egg yolk mixture back into the saucepan with the remaining warm cream. Stir gently over medium heat until the mixture thickens slightly and coats the back of a spoon.

5. Add Flavorings: Remove the saucepan from heat and stir in the pure maple syrup, vanilla extract, and salt. Mix until well combined.

6. Cool the Mixture: Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours, or preferably overnight.

7. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes.

8. Freeze: After churning, scoop the ice cream into an airtight container and freeze for at least 4 hours or until firm.

9. Serve: Allow the ice cream to sit at room temperature for a few minutes before serving to make scooping easier.

By following these steps, you’ll have a delectable batch of Homemade Maple Ice Cream ready to delight your taste buds!