4 large egg yolks (organic or free range preferred)
2/3 cup Ontario Maple syrup
2 cups whipping cream
1 cup homo or 5%
1 tsp of Vanilla Bean Paste ( pure vanilla extract)
Heat water in a double boiler or a medium size pot that a bowl can fit comfortably on. Heat the milk and cream (do not boil). Whisk the maple syrup, vanilla and egg yolks in a glass bowl and add a bit of the warm dairy mixture to it. Slowly pour the warmed egg mixture into the large pot of dairy and stir gently till it coats the back of the spoon (about 10 minutes) on medium low heat.
Stain and place in glass bowl, let cool to room temp and then place with a lid in the fridge for at least three hours, preferably overnight.
Pour mixture in an ice cream maker till semi frozen (about 15 minutes, as per machine instructions) then place in a container with a lid in the freezer for at least an hour before serving.