Crème Fraîche Ice Cream

This tangy crème fraîche ice cream goes very well with fruit galettes and pies.
Crème Fraîche Ice Cream
Yield: 2 cups | # of Servings: 4 | Difficulty: Easy |
Ingredients:
1 cup crème fraîche
½ cup (4 fl oz) half and half, or light cream
1 cup (8 fl oz) half and half, or light cream
1 small vanilla bean, split and scraped
¼ cup (1.75 oz / 49 g) granulated sugar
4 egg yolks
1 pinch of salt
¼ cup (1.75 oz / 49 g) granulated sugar
Tools and equipment needed:
- Fine mesh strainer, heat-proof spatula, wire whisk, instant read thermometer
- Ice cream maker
- Small stainless-steel heavy-bottomed sauce pan
Pre-recipe preparations:
- Day before – if using ice cream maker with separate freezer bowl, place in freezer overnight.
- Set up ice bath
- Place all tools and equipment where they will be used. The heat-proof spatula and the thermometer need to ready by stove top. The ice bath, strainer, container for the cooked custard, and trivet need to ready on a counter.
Directions:
- Whisk the crème fraîche and the half and half together in a medium bowl. Set aside with a fine mesh strainer over the bowl
- Place the larger amount of half and half, vanilla bean and scraped seeds, and sugar in small saucepan. Heat to a simmer, remove from the heat and let stand for 10 minutes. Remove the vanilla bean and bring back to the simmer over low flame.
- Whisk together the egg yolks, salt and sugar, just enough to thoroughly combine.
- Temper (warm) the egg yolks by gradually whisking in approximately ¼ of the hot half and half.
- Whisk the warmed egg yolk mixture into the saucepan and cook over low heat, stirring the bottom constantly with a heat-proof spatula, until it coats the back of a spoon, 180°F.
- Remove from the heat, and pour through the fine mesh strainer into the mixing bowl with the crème fraîche.
- Whisk several times to release some heat, and place in ice bath.
- Stir the custard occasionally with a clean spatula until it cools down to 60°F.
- Cover with plastic film and refrigerate for at least 8 hours, or overnight.
- Churn the ice cream according to the machine’s directions.
- Remove from machine bowl and freeze in a plastic container.