I am aware that I’ve been posting a lot of sweet things lately. Pies, cakes, desserts and the like. I’d like to take this opportunity to apologies for this lack of variety in both thematic and nutritional content.
Well, I’m not all that sorry, truth be told. And what with Spring finally deciding to get out of bed and grace us with her presence, I thought it would be an excellent opportunity to break out the ice cream machine. I made this crème fraîche ice cream as part of a trio of puddings for some guests recently as it works well with pretty much anything . It is absolutely delicious, with a slight tang that cuts through the creaminess to make for something really rather refreshing. I’d recommend it even if the sun decides never to come out again.
Crème Fraiche Ice Cream
You will need:
450ml full fat milk
225ml double cream
4 large egg yolks
400g crème fraiche
1. Combine milk and cream in a saucepan. Place over a medium to low heat and cook without boiling, stirring occasionally.
2. Whisk the egg yolks until smooth before gradually adding the sugar until you have a pale yellow coloured mixture that leaves a ribbon-like trail.
3. Pour the warm milk and cream mixture slowly over the yolks, stirring all the while. Rinse out your pan and pour in the custard. Return to a low heat and cook very slowly until just thick enough to cover the back of a wooden spoon. Stir continuously and do not allow to boil.
4. Pour the mixture through a fine-mesh strainer into a clean bowl and leave to cool before refrigerating. As with any ice cream mixture, it should be really cold before pouring into the machine, so leaving it overnight is probably your best bet.
5. Stir the crème fraiche into the cold custard and mix to incorporate. Pour into the ice cream maker (while it is running_ and churn according to manufacturer’s instructions. Place in a seal-proof tub and freeze for a few hours at least before serving.