In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
In a large bowl, whisk together creme fraiche, glucose, vanilla seed scrapings (reserving the bean for another use), and salt. Slowly add chilled syrup; stir to combine. Freeze in an ice-cream maker, following manufacturer's instructions.
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.