In a small saucepan, bring cream, corn syrup and vanilla bean to a simmer, stirring to combine. Remove the vanilla bean, split it with a knife and scrape the paste off, adding the past back into the cream. If you are using vanilla extract, add it after simmering the cream.
Wisk together egg, egg yolk, sugar and salt for 2 minutes.
Continue wisking and slowly add the cream and corn syrup mixture.
Continue wisking and add the creme fraiche and vodka.
Refrigerate for 3 hours.
Pour into the ice cream maker and make ice cream according to the directions.
Transfer ice cream into a glass container that has been in the freezer, cover, and put the container back in the freezer overnight.
Store in the freezer for up to a week.