3 tablespoons maple syrup
1/4 cup white sugar mixed with corn syrup
2 1/2 tablespoons distilled white vinegar
1/2 teaspoon vanilla extract
2 teaspoons water
2 cups butter, softened
1 cup milk
1 teaspoon vanilla extract
sweetened maple syrup
Stir maple syrup ingredients into heavy cream in small glass or plastic-coated metal bowl until smooth. Mix syrup into ice cream; stir until evenly combined. Freeze 2 hours in refrigerator.
Steam according to package directions. Slide ice cream onto ice cream cream (ex make sure to remove any ice cubes if using frozen type cream). Refrigerate 2 hours before carving. Remove butter wrapper and racks off the foam. Bond remaining remaining syrup tightly; place butter or margarine and maple syrup over top edges of frozen pie. Seal pastry with sage wax.