Over a medium flame, heat the milk and creme fraiche in a saucepan with the vanilla bean seeds and the pod.
As the mixture heats up it will thin out a bit.
Heat just until scalding hot. Do not allow the milk come to a full boil.
While the milk mixture is heating, whisk together the yolks and the sugar.
Whisk the scalding hot milk into the yolks.
Return the mixture to the pan and reduce the heat to medium low.
Cook the custard, stirring constantly, until it coats the back of a spoon or spatula or the temperature registers 165°f.
Strain the mixture into a bowl, allow it to cool to room temperature.
Leave the vanilla pod in the mixture while it cools then remove before freezing (see note).
Cover with plastic wrap and refrigerate for at least 6-8 hours, until very cold.
Run the custard in your ice-cream machine according to the manufacturer's directions.
Pack into a container. Place plastic wrap directly on the surface of the ice cream and cover the container with a lid.
Freeze 8 hours or overnight.
