1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
2 cups crème fraîche
Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof plastic spatulam scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir to cool over an ice bath. Chill thoroughly in the refrigerator.
Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.