There’s no need to worry about the raw eggs in this recipe. The heat from the maple syrup and brown butter will essentially “cook” the eggs.
In a bowl, beat cream to stiff peaks and refrigerate.
In a small saucepan, cook butter over medium heat, swirling occasionally, until the butter is golden brown and the foam has subsided (8-10 minutes). Pour into a small bowl and set aside.
In a (clean) small saucepan, bring maple syrup to a boil and simmer for 2 minutes.
Place egg yolks in the bowl of an electric mixer. Beat yolks on high until pale yellow (1-2 minutes). With mixer running, add hot maple syrup, then brown butter, in a slow, steady stream. Beat on high until the mixture cools to room temperature (about 5 minutes). Fold in whipped cream.
Transfer mixture to a 5×10 inch loaf pan (or similar sized pan or tupperware), cover with plastic wrap and freeze until firm (5 hours).
Best eaten within 1 week.
Adapted from Every Food November 2011.