Instructions: In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.

In a large bowl, whisk together creme fraiche, glucose, vanilla seed scrapings (reserving the bean for another use), and salt. Slowly add chilled syrup; stir to combine. Freeze in an ice-cream maker, following manufacturers instructions.

This recipe yields about 6 cups.

Yield: 6 cups

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