Whole vanilla bean steeps in milk and maple syrup while egg yolk whips to pale, ribboning thickness, the two uniting as a gently heated custard enriched with heavy cream for French vanilla ice cream.
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Prepare ice bath.
In 2-quart saucepan, combine milk, 1/4 cup of maple syrup, sea salt, vanilla pulp, and vanilla pod. Whisk mixture to combine. Heat mixture on medium flame over flame tamer, stirring occasionally, until temperature reaches 175°F. Remove from heat.
While milk mixture is warming, combine remaining 1/4 cup maple syrup, rice syrup, egg yolk, and vanilla extract in medium-sized bowl. Beat with electric hand mixer until contents turn pale yellow and form semi-thick ribbons (about 5 minutes ).
Slowly and gradually whisk 1/2 cup of hot milk mixture into beaten egg mixture, being careful not to cook yolks. Then carefully whisk milk and egg combination back into pot with remaining milk mixture. Heat over medium flame, stirring constantly, until temperature reaches 180°F (remove from heat to accurately take temperature).
Remove vanilla pod. Strain mixture into non-reactive bowl. Whisk in heavy cream.
Cool mixture in ice bath. Pour mixture into ice cream machine and freeze to scoop-able consistency.
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