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2. Whisk together half-and-half, yolks and salt. Set aside.
3. Prepare a water bath. Place fine strainer over a medium bowl. Immerse bottom of medium bowl in a large bowl filled with ice and water.
4. Place sugar and water in a medium saucepan. Swirl around until all the sugar is wet. Add more water if you need to. Place over medium heat. Don't walk away. Swirl around a bit if it's not caramelizing evenly.
5. Cook until it's almost at desired color (grade B maple syrup).
6. Remove from heat and carefully pour in the heavy cream (careful, it will sputter and rise up!). Whisk until it comes together. You might need to place it back on the heat for a minute to dissolve the caramel.
7. Very slowly whisk the caramel mixture into the egg mixture. Pour combined mixture back into the caramel pan.
8. Cook on low heat, stirring occasionally with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the wooden spoon and it leaves a trail that stays.
9. Pour mixture through the fine strainer into the bowl that's over the ice bath. Leave bowl over the ice bath until it's cool.
10. Stir every 10 minutes or so. Place plastic wrap on top surface of custard to prevent a skin from forming. Refrigerate custard (ice cream mixture) for several hours.
11. Place a bowl in the freezer.
12. Churn ice cream mixture according to manufacturer's directions on the ice cream maker.
13. When ice cream is done, scrape into the frozen bowl. Cover. Leave in freezer for a few hours before serving.