1 cup sugar
1 cup water
2 eight-ounce containers crème Fraiche
¼ cup glucose
1 vanilla bean, split lengthwise and seeds scraped
pinch of coarse salt

In a small saucepan, combine sugar and water, and bring to a boil; remove from heat. Refrigerate for at least an hour or until chilled. In a large bowl, whisk together crème Fraiche, glucose, vanilla-seed scrapings (reserving bean for another use), and salt. Slowly add the chilled syrup, and stir to combine. Freeze in an ice-cream maker according to manufacturers instructions.

Makes about 6 cups