In a small pot, slightly warm the milk, cream, maple syrup, turmeric powder, vanilla extract, scraped vanilla bean, and salt. Set up a double boiler, using a separate pot.
In a medium bowl, whisk together the maple sugar and egg yolks for 3 minutes, or until light and fluffy.
Place bowl with egg mixture over double boiler and slowly stream in lightly warm milk mixture, stirring vigorously until mixture thickens.
Pour into a shallow baking dish and freeze, stirring every 20–30 minutes until frozen. Transfer to freezer in an airtight container.