David Lebovitz's Creme Fraiche Ice Cream Recipe:
1 c. whole milk
3/4 c. sugar
Pinch of salt
5 egg yolks
2 c. creme fraiche
1. Place a large bowl in an ice bath and set aside (have a strainer next to it).
2. Whisk egg yolks in a separate bowl.
3. Warm milk, sugar, and salt over medium heat until just heated through in a saucepan.
4. Slowly add warm milk mixture to the yolks, whisking constantly.
5. Return egg-milk mixture to stovetop in the saucepan, stirring constantly over medium heat until it reaches a slightly thick consistency (coats the back of spoon).
6. Then pour this mixture over strainer into the bowl sitting in the ice bath, and stir it for a few minutes and let it cool down. Chill in refrigerator.
7. Add creme fraiche to the chilled mixture.
8. Put mixture into ice cream maker and voila.
How does the taste compare to French vanilla?
ReplyDeleteMost vanilla ice creams tend toward a strong sweet taste (though I've never made homemade vanilla), I like this creme fraiche flavor because there's only a hint of sweetness and you really get the full richness of the yolks-milk-cream taste (in a good way). I brought this to a BBQ last night and it was a huge success.
ReplyDeleteI also made a chocolate ice cream (recipe on Lebovitz's web site) which was really good too; that recipe was nice because it was egg-free, you just used cornstarch as the thickener. I liked not having to use up a bunch of eggs (and apparently eggs can mask the flavors you do want to showcase).