Maple Ice Cream

• 2 cups heavy cream
• 2 tablespoons sugar
• 1/4 cup maple syrup
• 1 vanilla bean, cut lengthwise and scraped
• 5 large egg yolks, lightly beaten

1. Fill a large bowl with ice water; set aside.
2. In small saucepan, bring cream to a boil.
3. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings.
4. Whisk about 1/4 cup cream mixture into egg yolks, then whisk yolks back into remainder of cream.
5. Strain into clean pan.
6. Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon.
7. Pour into a heatproof bowl and set in ice water until completely cooled.
8. Freeze in an ice cream maker according to manufacturer's instructions.

heavy cream, sugar, maple syrup, vanilla bean, egg yolks

Taken from cooking.nytimes.com/recipes/11185 (may not work)