Based on the Jeni's formula, to go with carrot cake.
1/4 c milk
4 t cornstarch
1.5 c milk
1.5 c cream
3/4 c maple syrup
1/4 t salt
1/2 t vanilla
4 oz (1/2 pack) creme fraiche
Stir the cornstarch into the first 1/4 milk, and set aside. Combine the rest of the milk with the cream, maple syrup, salt, and vanilla in a saucepan. Cook over medium heat until foaming, then keep heating and whisking for another 3 minutes. Pour in the cornstarch and cook until thickened. Dollop in the creme fraiche and whisk until thickened and smooth. Chill, churn, and enjoy.
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