In a large sauce pan, let the milk and heavy cream come to a simmer. After 1 minute, turn the heat off and remove the pan from the burner. Let crème Anglais cool for at least 1 minute.

In a large bowl, beat the egg yolks and sugar until creamy, billowy, and superlight yellow. In a slow stream, pour the heated milk into the egg and sugar mixture and blend on low until the eggs are fully incorporated and tempered. Pour the ingredients back into the sauce pan and return to the stove. Mix in vanilla extract.

On medium heat (being careful not to bring mixture to a boil), continuously whisk the crème Anglais until it becomes as thick as sweetened condense milk. This should take 7 to 10 minutes. You will know it is ready when you dip a spoon into the mixture, take it out, and the mixture adheres to the back of the spoon. It should look thick and not translucent. Take the mixture off the heat and let it cool for 5 minutes.

Cover the mixture with plastic wrap and let it chill in the refrigerator for 8 hours or overnight.

After the mixture has chilled, stir in the maple flavor and thoroughly stir the creme Anglais.

Churn the ice cream according to the directions on your ice cream maker.

In a large ice cream container or freezer safe plastic ware, layer the ice cream, a sprinkle of salt, and a drizzle of maple syrup. Repeat the layers three times.

Transfer the ice cream into the freezer and let it sit for at least 4 hours, ideally overnight. Enjoy!