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1
Make ice cream: Split vanilla bean lengthwise and scrape out seeds. Put seeds in a small saucepan with milk, sugar, and salt. Heat over medium-high heat, stirring often, until small bubbles form around edge, 4 to 6 minutes. Remove from heat, cover, and steep 30 minutes.
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2
Whisk egg yolks in a medium bowl. Slowly pour in milk mixture, whisking constantly. Pour mixture back into saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until custard coats a metal spoon and a finger pulled across custard on spoon leaves a path, 5 to 8 minutes.
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3
Remove from heat and whisk in cream and creme fraiche. Pour mixture through a fine-mesh strainer into a bowl. Set bowl in a bowl of ice and a little water until cold.
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4
Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, at least 3 hours.
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5
Make walnuts: Line a baking sheet with parchment paper. Heat a medium frying pan over medium heat. Add sugar, butter, salt, and walnuts and reduce heat to medium-low. Stir constantly as sugar melts, turns golden brown, and coats each nut evenly, about 10 minutes. Pour nuts onto lined baking sheet. Let cool, then roughly chop.
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6
Scoop ice cream into bowls. Drizzle with saba and sprinkle with nuts.
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7
*Find at gourmet grocery stores and online.
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8
Make ahead: The ice cream, up to 3 days, frozen; and nuts up to 1 day, stored airtight.
