Crême Fraiche is a lightly acidualted cream which gives a lovely tang to this ice cream. The Crême fraiche ice cream works really well with sweet, ripe summer berries like strawberries or raspberries, but I would avoid the currants as they also tend to be slightly acidic. This ice cream also works really well with chocolate desserts. If you can't find Crême Fraiche then use sour cream or yogurt.
If you don't have an ice cream machine, don't worry, this recipe uses liquid glucose which helps to create a smooth ice cream and prevents crystallisation so can be made without a machine. Just follow the directions below.
If you don't have an ice cream machine, don't worry, this recipe uses liquid glucose which helps to create a smooth ice cream and prevents crystallisation so can be made without a machine. Just follow the directions below.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 4 oz/100g fine or caster sugar
- 18fl oz/500 ml milk 3 tsp liquid glucose
- 3 large egg yolks
- 9 oz/ 250g Crême Fraiche
- ¼ pt/ 150ml whipping cream
Preparation:
- Place the sugar, milk and liquid glucose into a large saucepan and stir well. Place over a gentle heat and warm the milk through until it is giving off steam, but not boiling.
- Meanwhile, whisk the egg yolks in a large roomy baking bowl until light and fluffy. Continue whisking whilst slowly adding the warmed milk. Then add the egg and milk mixture back to the pan and whisk thoroughly.
- Return the pan and the cream to the gentle heat and continue stirring until the cream has thickened. Do not allow the cream to boil; if you feel it is cooking too quickly, or sticking to the bottom of the pan, remove it from the heat to allow it to cool a little, lower the heat then continue cooking. The more time you take over this part the better the cream will be in the end.
- Strain the cream through a fine sieve and put to one side and allow to cool.
- Once the custard base is cool, add the creme fraiche and the whipping cream and stir well. Either churn in an ice cream machine following the manufacturers instructions. Or, pour the mixture into a shallow freezer container and place in the freezer. Beat the mixture three or four times as it freezes to break up any ice crystals and to create a smooth ice cream. Once frozen, cover and store until needed. Remove the ice cream from the freezer ten minutes before serving to soften it a little.
