Ingredients:
1 1/2 cups half-and-half
1 vanilla bean, split in half lengthwise
4 large egg yolks
1/2 cup plus 2 Tablespoons sugar
pinch of salt
1 1/2 cups creme fraiche, chilled
1/4 cup candied lemon peel

Directions:
Heat 1 cup of half-and-half in a small (2qt) saucepan over medium heat. Use the sharp tip of a knife to scrape seeds from the vanilla bean into the half-and-half. Toss the vanilla bean into the mixture. Cook until you just see bubbles forming around the edges of the liquid, about 5 minutes.

Meanwhile, in a medium bowl, combine the egg yolks, sugar, salt, and remaining 1/2 cup of half-and-half. Whisk until the sugar begins to dissolve and the mixture is smooth.

Take the half-and-half in the saucepan off the heat and let sit for two or three minutes to cool slightly. Gradually whisk about 1/2 cup of the hot mixture into the egg mixture. Whisk constantly while you are doing this until the mixtures are combined and smooth. Now pour the egg mixture back into the saucepan, again whisking constantly. Return the pan to the stove over medium heat, and stir constantly with a wooden spoon, keeping the mixture at a very low simmer. Continue doing this until the mixture has thickened just enough to coat the back of your wooden spoon (you can draw your finger down the back of the spoon and a clear trail will appear). This will only take 4-6 minutes. Do not overcook the custard or let it come to a boil. Strain custard through a fine mesh sieve into a bowl. Throw out the vanilla bean.

Set bowl with custard in a larger bowl, partially filled with cold water and ice cubes, stirring now and then to speed the cooling of the mixture. Once cool, place plastic wrap on the surface of the custard to keep a skin from forming and refrigerate until chilled, a minimum of 3 hours and up to 24 hours.

After chilling for several hours, whisk the cold creme fraiche into the custard. Pour the mixture into your ice cream maker and freeze according to the ice cream maker instructions. (Mine took about 24 minutes.) Stop just before the ice cream is totally frozen, when the consistency looks like thick whipped cream. Add in candied lemon peel, and churn or stir by hand until it is just distributed throughout the ice cream. Transfer the ice cream into a freezer safe container, cover, and freeze until firm (3 hours or up to 3 days). Serve and enjoy!