Maple Syrup Ice-cream

180 ml maple syrup
3 egg yolks
300 ml double cream
1/2 tbsp cornflour
few drops vanilla extract

1. Bring cream to a simmer
2. Whisk together maple syrup, cornflour and egg yolks.
3. Pour a little hot cream into the syrup mixture
4. Pour the syrup mixture into the remaining cream in the saucepan.
5. Heat over medium low heat, stirring constantly, until hot and thickened slightly.
6. Do not let boil.
7. Chill thoroughly then freeze.