The Bojon Gourmet

Ice Cream Base
0 In a medium-sized bowl, whisk together the crème fraîche and ½ cup of the half and half. Set a fine mesh strainer over the bowl, and set aside.
1 In a medium saucepan, heat the remaining 1 cup of the half and half until steamy and small bubbles appear around the sides of the pan. If you have an instant-read thermometer, have it handy.
2 Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. 
6 Whisking constantly with one hand, pour the hot dairy very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling from the heat of the dairy.) 
7 Pour the mixture back into the pot and set over a low flame. Cook, stirring constantly with a heat-proof silicone spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened film on the bottom of the pot; you may have to tilt the pan to see it), or registers 170º on an instant-read thermometer, 3-5 minutes. Don't let the mixture boil.
3 Immediately pour the custard through the strainer and into the container of cold creme fraiche and half and half. Give the mixture a stir, and refrigerate until very cold, at least 4 hours, and preferably overnight.
Churning Instructions
4 Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it twice during this time. Churn in an ice cream maker according to the manufacturer instructions until the consistency of a thick milkshake.
8 Scrape the ice cream into a chilled container, and 'cure' in the freezer for at least 2 hours for a firmer consistency.