Thursday, July 21, 2011

Crème Fraîche Ice Cream

The weather has been ideal to try all kinds of ice cream recipes. The other night we had friends over for dinner and I thought this would be a great opportunity to try this luscious ice cream. Crème Fraîche is a french cultured cream, similar to Mascarpone Cheese to Italians. It is less sour than regular sour cream and it has a comparatively low viscosity and a higher fat content. By itself can be added as a topping to a dessert or even use to smooth a delicious and creamy soup. In this case, it is added to a simple custard and as a result... you'll get a delicious, smooth, sweet and luscious ice cream...


1 cup whole milk
3/4 cup sugar
Big pinch of salt
5 large egg yolks
2 cups Crème Fraîche


Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.

Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back in the saucepan.

Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

Once cool, whisk in the Crème Fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Note: If you can't find Crème Fraîche in your location, you can make your own version by stirring together 1 cups of heavy cream and 1/4 cup buttermilk. Let stand at room temperature for 24 hours, until thick. Refrigerate until ready to use.


Source: Recipe Courtesy of "The Perfect Scoop" by David Lebovitz


Pilarh said...

Hace tiempo que me tienta, y con el calorcito de estos meses, mhmm said...

Una delicia Yo no me atrevo hacer helados Ya me pondre las pilas este verano

Pilarh said...

De lo que he leído si encuentras en el farmer's market porotos frescos la variedad cranberry es la mas parecida al poroto chileno. Yo he andado mirando y encontré secos, voy a probar pronto

Claudia Varleta said...

Que rico helado, soy una fanática pero en el verano. Saludos

Unknown said...

Vecina he estado haciendo varios helados del mismo libro, este se ve riquísimo, me tinca harto!