The milk/heavy cream mixture is ready when little bubbles form around the edge of the pot and is steaming. To temper the egg yolk mixture, slowly add in some of the hot milk, whisking as you go. When the eggs are tempered, you can add them back to the pot with the milk mixture and cook until thickened.
This is what happens when you're trying to take pics and pour your custard at the same time. It's all good, I got most of it in there.
After about 20 minutes, you have ice cream! At this point I pack it into a container and put it in the freezer for another couple of hours to harden up some more. This ice cream is great on its own, but I think it'll be even better over some warm apple pie!
Maple Brown Sugar Ice Cream
Makes about 1.5 quarts
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 egg yolks
1/3 cup dark brown sugar, firmly packed
1/2 cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
In a small pot, heat the heavy cream and milk over medium low heat until steaming and small bubbles form around the edges of the pot. Stir occasionally to prevent a skin from forming over the mixture. Meanwhile in a separate bowl whisk together the egg yolks, maple syrup, and brown sugar. When the milk mixture has heated up, slowly pour in about 3/4 of a cup into the egg yolk mixture, whisking as you go to keep the yolks from cooking. When the egg yolk mixture has been tempered, add it back into the pot with the milk and cream and continue cooking until thickened and coats the back of a wooden spoon. Pour the custard through a fine mesh strainer into a bowl and allow to come to room temperature. Cover and place into the fridge to chill for at least 5 hours. When the custard has chilled, whisk in the vanilla and salt, pour into an ice cream maker and churn according to the manufacturer's directions. When it's done churning, you can eat it right away like soft serve or pack it into an airtight container and place into the freezer to harden up some more. Either way, it's good!