Heat the half & half in a medium saucepan over low heat until it just starts to simmer. While the half & half is heating, whisk together the egg yolks and sugar in a medium bowl until slightly thickened and pale yellow in color. Gradually add the hot half & half to the egg yolk mixture and whisk to combine. Gently stir in the maple syrup. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats a wooden spoon. Do not bring the mixture to a boil. Add the heavy cream and stir to combine. Strain the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing it directly onto the surface of the mixture, and refrigerate overnight.

Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions.

Recipe created by Jim Gioia, photography by Clare Barboza. Recipe and photography courtesy of and reprinted from The Vermont Farm Table Cookbook—Homegrown Recipes from the Green Mountain State. Published by Countryman Press, 2023.