Crème fraîche is the cultured French cousin to American sour cream, although it’s far richer and more unctuous, with a distinct nutty-tangy-sweet flavor. This ice cream is made in a slightly different manner than other recipes, since mixing the crème fraîche with the other ingredients too far in advance can cause the whole batch to turn into a whole lot of crème fraîche, perhaps more than you bargained for.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 cup (250 ml) whole milk

　　3/4 cup (150 g) sugar

　　Big pinch of salt

　　5 large egg yolks

　　2 cups (480 g) crème fraîche (see Note)

　　

Step 1

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

　　

Step 2

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 into the saucepan.

　　

Step 3

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 spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

　　

Step 4

Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

　　

Variation

Step 5

If crème fraîche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the crème fraîche. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.

　　

Perfect Pairing

Step 6

Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curaçao (or another liqueur) and then spooning the warm cherries over scoops of Crème Fraîche Ice Cream.

　　Cooks' Note

　　Crème fraîche is available at cheese shops and well-stocked supermarkets. You can make your own version by stirring together 2 cups (500 ml) heavy cream and 1/4 cup (60 ml) buttermilk. Let stand at room temperature for 24 hours, until thick. Refrigerate until ready to use.

　　The Perfect Scoop