Calvados Ice Cream

1. 1

   Pour half and half into heavy medium saucepan.

2. 2

   Scrape in seeds from vanilla bean; add bean.

3. 3

   Bring to simmer.

4. 4

   Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend.

5. 5

   Gradually whisk in hot half and half mixture.

6. 6

   Return to saucepan.

7. 7

   Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

8. 8

   Strain into bowl.

9. 9

   Mix in creme fraiche and Calvados.

10. 10

    Chill until cold.

11. 11

    Transfer to ice cream maker; process according to manufacturers instructions.

12. 12

    Transfer to covered container; freeze.

13. 13

    (Can be made 3 days ahead.)

* Per serving · 4 servings · Values may vary.

No additional tips available.