1/4 cup Maple Syrup
3 tablespoon Bourbon
1 cup Light Cream
1/4 Vanilla Bean, split lengthwise
3 Lg. Egg Yolks
1/4 cup Sugar
3/4 teaspoon Cornstarch
1/3 cup Heavy Cream Whipped
Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool. Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream.
Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 cup cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes.
Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stir until completely chilled, then fold in whipped cream.