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1
Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves.
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2
Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes.
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3
Add whipping cream (mixture will bubble vigorously) and whisk until smooth.
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4
Whisk in half and half and bring to simmer.
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5
Whisk egg yolks in medium bowl to blend.
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6
Gradually whisk in hot cream mixture.
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7
Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil.
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8
Strain custard into bowl.
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9
Whisk in creme fraiche and vanilla extract.
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10
Refrigerate custard until well chilled.
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11
Transfer custard to ice cream maker and process according to manufacturer's instructions.
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12
(Can be prepared 1 week ahead.
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13
Freeze in covered container.)
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14
Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves.
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15
Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes.
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16
Cool sauce to lukewarm, about 20 minutes.
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17
(Can be prepared 3 days ahead.
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18
Cover and refrigerate.
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19
Before using, rewarm sauce over low heat just until liquid.)
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20
Spoon ice cream into parfait glasses, wineglasses or bowls.
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21
Drizzle sauce over.
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22
Sprinkle with raspberries if desired.
