In a medium saucepan, stir together the cream and maple syrup.

Heat over low-medium heat, stirring occasionally, until the mixture is hot but not boiling.

Separate the eggs and place the egg yolks in a separate bowl. Whisk the yolks until smooth.

Temper the egg yolks by adding 1 tablespoon of the hot cream mixture and whisking well. Add another tablespoon and whisk again.

Continue gradually adding the hot cream mixture to the egg yolks, whisking constantly, until you have incorporated up to ½ cup.

Slowly pour the tempered egg yolk mixture back into the saucepan, stirring to combine.

Turn off the heat, then stir in the remaining maple syrup and a pinch of salt.

Let the ice cream base cool to room temperature, then refrigerate until completely chilled.

Pour the chilled ice cream base into the frozen bowl of your ice cream maker and churn for about 30 minutes, or according to your machine’s instructions.

Serve immediately for a soft-serve consistency.

For a firmer, hand-dipped consistency, transfer the ice cream to a freezer-safe container and freeze for an additional 2–4 hours.