Maple ice cream

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/2 cup maple syrup (see note)
• Dash of salt

• Whisk together cream, milk, syrup & salt.
• Freeze as directed in ice cream maker. This will be soft serve texture.
• Transfer to air right container. Freeze 2 hours or until hard.
• Serve a scoop in a warm waffle.

I used grade A syrup which is a light tasting maple syrup. For more maple flavor, use grade B or any labeled dark amber. I prefer the lighter flavor.