Add cream, milk, maple syrup, and salt to a saucepan over a medium-high temperature. Stir occasionally with a wooden spoon until simmering, then set aside.
Whisk egg yolks and sugar until pale. Slowly pour one cup of heated milk into the yolks while quickly whisking.
Pour the yolks back into the saucepan containing the milk and mix until combined.
Continue heating the custard base for around five minutes until it thickens. It will coat the back of a spoon when ready. Don't allow the custard to boil.
Pour the ice cream base through a strainer into an airtight container and place it in the fridge. Chill for at least three hours, but preferably overnight.
Tip the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Once churned, transfer to a freezer-safe container and freeze for at least three hours or until it reaches the required hardness.
