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1
Whisk 1/2 cup milk and egg yolks in medium bowl.
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2
Bring 1 1/2 cups milk, cream, sugar, and salt to simmer in heavy large saucepan over medium-high heat, whisking until sugar dissolves.
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3
Gradually whisk hot milk mixture into yolk mixture; return to same saucepan.
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4
Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil).
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5
Strain custard into medium bowl.
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6
Place over large bowl of ice water and cool, stirring often.
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7
Whisk in creme fraiche and vanilla.
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8
Process in ice cream maker according to manufacturer's instructions.
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9
Transfer to container.
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10
Cover and freeze at least 6 hours and up to 3 days.
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11
Stir sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush.
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12
Scrape in seeds from vanilla bean; add bean.
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13
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 16 minutes (time will vary depending on size of pan).
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14
Remove pan from heat.
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15
Mix in cream, creme fraiche, and butter (mixture will bubble vigorously).
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16
Stir until sauce is smooth.
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17
Discard vanilla bean.
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18
(Can be made 3 days ahead.
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19
Cover and chill.
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20
Rewarm slightly before serving.)
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21
Preheat oven to 350F.
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22
Mix cashews, oil, and salt in small bowl.
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23
Spread out on rimmed baking sheet.
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24
Bake until nuts are golden, stirring often, about 12 minutes.
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25
Cool.
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26
(Can be made 1 day ahead.
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27
Store airtight.)
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28
Scoop ice cream into dishes.
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29
Spoon warm caramel sauce over.
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30
Top sundaes with whipped cream and cashews.
