Strawberry Sundaes with Creme Fraiche Ice Cream

• 1 cup half and half
• 1 cup whipping cream
• 1/2 vanilla bean, split lengthwise
• 3/4 cup sugar
• 6 large egg yolks
• 1 cup creme fraiche
• 1 1-pint basket strawberries, hulled, sliced
• Strawberry Sauce

1. Combine half and half and cream in heavy large saucepan.
2. Scrape in seeds from vanilla bean; add bean.
3. Bring to boil.
4. Remove from heat.
5. Cover and let stand 15 minutes.
6. Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes.
7. Gradually beat in warm cream mixture.
8. Return mixture to saucepan.
9. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil).
10. Remove from heat.
11. Cool 15 minutes.
12. Discard vanilla bean.
13. Whisk in creme fraiche.
14. Cover and chill custard until cold, about 3 hours.
15. Process custard in ice cream maker according to manufacturer's instructions.
16. Transfer ice cream to covered container.
17. Freeze until firm.
18. (Can be made 3 days ahead.
19. Keep frozen.)
20. Place 2 scoops of creme fraiche ice cream in each of 6 bowls.
21. Top with sliced strawberries and Strawberry Sauce.
22. Serve immediately.

whipping cream, vanilla bean, sugar, egg yolks, creme fraiche, basket strawberries, strawberry sauce

Taken from www.epicurious.com/recipes/food/views/strawberry-sundaes-with-creme-fraiche-ice-cream-5397 (may not work)