In a medium saucepan over low heat, combine all ingredients and cook until the compote thickens and coats the back of a spoon, 20-30 minutes. Let it cool, then transfer to a jar. Refrigerate until ready to use.

In a medium saucepan combine heavy cream, milk, sugar and salt and bring to a boil. Remove from heat and set a side.

In a mixing bowl whisk egg yolks together. Temper the egg yolks by adding about 1/3 of the cream mixture, while whisking constantly. Pour the tempered egg mixture back into the pan with the cream mixture and return to the stovetop. Heat mixture, until it reaches 180 F on a candy thermometer. Pout through a fine mesh strainer into a bowl and cool completely over an ice bath. Once the mixture is cool, fold in the creme fraiche and cover with plastic wrap. Chill mixture overnight. It has to be as cool as possible.

Following the directions of your ice cream maker, freeze the ice cream until it resembles soft-serve ice cream. I worked in 2 batches, 15-20 minutes each. Do not over churn!

Transfer to a container. Swirl 3/4 to 1 cup of compote (reserving the rest for another use). Freeze until firm.

If your ice cream maker holds less than 3 pints, freeze in two batches. Do not over churn, 15-20 minutes per batch is ok, but make sure you keep an eye on the ice cream and follow manufactures's instructions. Makes 3 pints ice cream.