With all that yummy goodness in the cream and eggs I was reluctant to add refined sugar and so did a search for ice cream recipes using maple syrup. This one fit the bill nicely and it doesn't even need pre-cooking! In fact, if you chill your maple syrup, it doesn't even require chilling the mixture before putting it in your ice cream maker. I can see that this could be a great stand-by recipe for those nights when you feel like ice cream and haven't had a chance to prepare anything ahead of time.
It goes without saying for my Canadian and American readers that it's pure maple syrup you want and not the flavoured syrup. Some recipes talked about Grade B maple syrup as it apparently gives a stronger flavour but we'll use whatever we can get down here. It's not as if maple syrup is overly abundant in this part of the world.
I can't wait to try this. The only problem is ... DH and I have his work function tonight and I can't think of any legitimate reason to eat ice cream before we go out for dinner!