Ice Cream

2.5 cups whole (organic) milk
1.5 cups heavy (organic) cream
0.5 cups + 1 Tbsp maple syrup (organic, grade B)
2 egg yolks (large)
1/2 vanilla bean (Penzy's)

split vanilla bean in half length wise and scrape out seeds with edge of knife.

mix milk, cream, all of vanilla bean and 1/2 cup of maple syrup in pan.

put egg yolks and Tbsp of maple syrup in bowl and whisk.

heat milk mixture to 175 deg F, stirring constantly. remove from heat and transfer 1/2 cup of hot mixture at a time to egg yolks/syrup, whisking constantly, until about 1/2 of mixture is transferred.

pour back into pan, scraping vanilla seeds from side with spatula, bringing heat to 185 deg F, whisking constantly. immediately remove from heat and place mixture into a bowl in an ice bath. cool to room temp or below, then refrigerate till mixture is cool (~40 deg F, from 3-8 hrs).

remove vanilla bean husk(s) and pour into ice cream maker, scraping side of bowl to get all of the vanilla seeds. operate for 20-25 minutes (Cuisinart model). transfer to glass container that is pre-frozen in freezer and allow to set up.

Variations:
1 cup cream/3 cups milk - not as creamy!
substitute 1 cup keifer (Greek) for 1 cup milk (while cooling) - adds nice tangy component
Might play with reducing syrup slightly

Note: Mixture increases in volume during freezing (due to air entrainment). Overflow of container can result in a big mess both outside and inside (read - you must take it apart to clean it) the unit.