1 cup Lavington Farms cane syrup (available online), plus extra for topping
4 large eggs
3 cups heavy whipping cream
1 cup whole milk
Whisk together the cane syrup and eggs in a medium bowl. Mix the cream and milk in a heavy-bottomed saucepan over medium-high heat and cook until a skin begins to form on the surface. Remove from the heat.
Whisk one cup at a time of the warm cream into the egg mixture until all of it is incorporated. Transfer the mixture to a double boiler over medium-high heat and cook over simmering water, stirring constantly, until the mixture thickens and will coat the back of a spoon, eight to 10 minutes. Pour into a heatproof container and place it in a bowl of ice. Let stand until cool, stirring occasionally. Once cool, cover, and refrigerate until very cold, at least five hours, or overnight.
Churn the ice cream in an ice cream maker according to the manufacturer’s instructions. Spoon into a chilled, freezer-proof bowl and freeze until firm. Serve with additional cane syrup.