In a heavy saucepan
over medium heat, bring the cream and salt to a simmer
In a bowl, whisk
together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg
yolk mixture into the remaining cream in the saucepan. Stir to blend
well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
Pour through a strainer
into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
Freeze in your ice cream
machine following manufacturer's directions. Add the maple flakes.