Wednesday, January 21, 2015

Homemade Creme Fraiche Ice Cream

This ice cream is amazing and while I am usually a diehard chocolate girl, this ice cream gave chocolate a run for its money in the ice cream category.  It's unbelievably creamy and has a slight tang from the crème fraiche.  My first spoonful gave me that tight, happy feeling and I reluctantly shared a spoonful with everyone within the sound of my voice and then quietly and discreetly tucked the rest of it in the back of my freezer for me to consume at a later time (preferably when my kiddies were in bed and I wouldn't have to share).  Todd and I ended up eating it for dessert for our date night in a couple of weeks ago and topped it with fresh raspberries and broken pieces of almond butterscotch cups.  It was heavenly.

Crème Fraiche Ice Cream

1 cup whole milk
3/4 cup sugar
A big pinch of kosher salt
1 vanilla bean
5 large egg yolks
2 cups crème fraiche (see note)

Warm the milk, sugar, and salt in a medium saucepan.  With a knife halve vanilla beans lengthwise. Scrape seeds into a saucepan and add vanilla bean pod. 

In a separate bowl, whisk together the egg yolks.  Temper the egg yolks by slowly drizzling the warm milk into the egg yolks, whisking constantly.  Pour the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium-low heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon.  Pour the custard though the mesh strainer that has been set over a medium sized bowl.  Chill thoroughly in the refrigerator.

Once cool, whisk in the crème fraiche, and then freeze in your ice cream maker according to the manufacturer's instructions.  Transfer ice cream to an airtight container and put in freezer to harden.

Note:  You can buy crème fraiche at most grocery stores, but it is so easy to make and less expensive, it just takes a little planning ahead.

Recipe slightly adapted from Alexandra Cooks

Crème Fraiche

1 1/2 cups heavy whipping cream
1/2 cup buttermilk

Combine buttermilk and whipping cream in a quart size jar.  Stir to combine.  Place cheesecloth over the jar and secure it with a rubber band or kitchen twine.  Let sit on counter for 48-72 hours.  Once thickened place crème fraiche in the refrigerator.  Refrigerate for up to two weeks. 

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