Jamaican Rum Maple Syrup Frozen Custard
Pour cream and milk into a saucepan over medium heat. Bring to a low simmer and simmer for 15 minutes. Separately, whisk together egg yolks and brown sugar until smooth and creamy, about 3-5 minutes. Whisk about a cup of the hot cream mixture into the egg mixture and then transfer this combined mixture back to the saucepan. Stir over medium heat until mixture thickens, about 3-5 minutes, do not let boil. Remove from heat, allow to cool slightly, and add maple syrup, salt and vanilla extract. Refrigerate for 4 hours to overnight and then freeze in your ice cream freezer.
Serve with a drizzle of additional maple syrup (optional).