Step 1

Whisk together the egg yolks, maple syrup, arrowroot, and sea salt until fully combined.

Step 2

Whisk the half and half into the egg yolk mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn’t come to a boil.

Step 3

When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla.

Step 4

Pour through a strainer to remove any stray bits and chill the custard in the refrigerator for at least 4 hours.

Step 5

Freeze the ice cream according to the manufacturer’s instructions for your 2 quart ice cream machine. The ice cream is done freezing when it stands up on a spoon. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it.