Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Crème fraîche, a slightly acidic cream with origins in France, can be used to make excellent ice cream. In the following recipe, homemade crème fraîche, which needs to be started several hours ahead, is combined with a cooked egg custard mixture, then churned until creamy and smooth. Served with fresh seasonal berries, this delectable frozen dessert is perfect to offer on days when temperatures soar.
Ingredients[]
- 4 cups heavy cream, divided
- 1⅓ cups sour cream
- 4 large egg yolks
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 1 pint fresh blueberries, raspberries, or hulled strawberries
Directions[]
- To prepare crème fraîche, whisk together 2 cups of the heavy cream with sour cream in a nonreactive bowl.
- Leave uncovered at room temperature to thicken, 6 hours or overnight.
- When ready to prepare ice cream, whisk together egg yolks and sugar in a medium bowl until well blended.
- Mixture will be quite thick.
- Heat remaining 2 cups heavy cream in a medium, heavy saucepan over medium heat until scalded. (Small bubbles will form around the edge of the pan.)
- Very slowly, whisk the scalded cream into the egg yolk mixture, then return this mixture to the saucepan and place over medium heat.
- Stir constantly until mixture thickens and coats the back of a spoon, about 5 minutes.
- Pour the egg and cream mixture back into the mixing bowl and whisk in the crème fraîche and vanilla.
- Refrigerate until chilled, at least 1 hour.
- Place the chilled mixture in an ice-cream machine and process according to manufacturer’s directions.
- Freeze resulting ice cream until needed.
- If ice cream is frozen solid, transfer it from freezer to refrigerator for 15 minutes to soften slightly before serving.
- Serve scoops of the ice cream with a garnish of fresh berries, if desired.
YIELD: SERVES 6 TO 7; MAKES ABOUT 1½ QUARTS