Whisk the eggs in a large bowl until pale in color and fluffy. Make sure the mixture is as fluffy as possible, like if you were making a cake mix.
Pour the cream into another bowl. Split the vanilla pod down its length and scoop out the seeds with a teaspoon. Add them to the cream.
Whisk the cream and vanilla until fluffy.
Transfer the whisked eggs to the cream and vanilla mix and add the maple syrup. Mix.
Churn the mixture in the ice cream machine as instructed by the manufacturer.
Tips
NO ICE CREAM MACHINE?
No worries, you can make this without an ice cream machine.
Just pour the ice cream mix into a freezer-proof dish. Whisk the mix in every half an hour for four hours. An electric hand mixer is the best, not a hand blender with a single whisk accessory.
No appropriate whisk? Use a fork and elbow grease!Freezer-proof materials are plastic, pyrex-glass and metal. A small saucepan or aluminum bread tin are great freezer-safe containers. Just remember to line aluminum dishes with a baking sheet.I found that my taste buds would have been happy with less maple syrup so you could add maple syrup in stages, a spoonful at the time until satisfied with the sweetness level.