In heavy-bottomed medium saucepan, whisk together egg yolks and maple syrup until well combined. Whisk in cream and ½ and ½.
Place pan on medium heat. Cook, whisking frequently, until a custard forms on the back of a wooden spoon but a swiped finger leaves a clean line, approximately 10 to 15 minutes.
Remove from heat and stir in salt. Strain into airtight container.
Chill at least 6 hours, and preferably overnight.
Churn in ice cream maker according to manufacturer's instructions. Chill in freezer at least 3 hours before serving.