The most decedent dessert is homemade ice cream. I made this tangy creamy treat to accompany the Apple Hazelnut tart. I think this version was way too eggy. I don’t like the yellow color. But its still yummy.
Crème Fraîche 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 crème fraîche
Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to covered container. Freeze until firm.