Crème Fraiche Ice Cream

I just came across this recipe recently, and realized that I’d completely forgotten about it. I made it once before, but for the life of me, can’t remember when. This isn’t like me, because I have a pretty good food memory. I’m assuming I made it when I had company, because I just don’t typically make ice cream. But it was marked “wonderful” in my handwriting, so I know that I indeed made it, and definitely wanted to have it again. After all, it is summer.

The recipe is from this Wolfgang Puck cookbook, published in 1991.
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The recipe calls for 4 cups of crème fraiche, which is a lot, so I began by making it myself. If you’ve never made your own crème fraiche, you should make it. For one thing, it’s so much less expensive if you make it yourself. For another thing, creme fraiche is quite versatile, from dolloping on a fruit salad, to stirring into soups. Or, in this case, turning it into ice cream. It’s nice to have on hand all of the time.

To make 1 quart of crème fraiche, place 1 quart or 4 cups of heavy cream in a medium-sized bowl. Stir in 3 tablespoons of buttermilk. Let it warm to room temperature, and sit for 12 hours. I cover loosely with plastic wrap. In 12 hours, you will have a firm crème fraiche.

Crème  Fraiche  Ice  Cream,  served  with  Raspberry  Sauce

1 quart crème fraiche
10 egg yolks
1/3 cup white sugar

After you’ve made the crème fraiche, chill it completely in the refrigerator. Also have your ice cream maker bowl in the freezer and ready to use.

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Place the egg yolks in a large bowl and whisk them well. Add the sugar and whisk for about 1 minute.

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Add the crème fraiche and whisk until smooth.

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Pour some or all of the ice cream mixture into the ice cream bowl, depending how much yours holds. Turn it on and let it go until it’s ice cream. Mine took about 20 minutes.

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When ice cream is ready in an electric ice cream maker, it’s very soft. If you place the bowl into the freezer to get it firmer, the outside freezes and changes the lovely texture. It also can get too hard to remove – even with a sharp scoop.

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So for the purpose of the photos for this post, I “scooped” up the ice cream right away, and it’s easy to tell that it’s soft.

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That’s okay with me, because I got to eat some. And that’s what this is all about. Crème fraiche ice cream? It’s like frozen (or partially frozen) cheesecake.

Raspberry  sauce:

1 – 12 ounce bag frozen raspberries, thawed
1 tablespoon white sugar
Juice of 1/2 lemon

Place all of the ingredients in a blender jar and blend until smooth. If you don’t like seeds in your sauce (I don’t) then sieve the sauce to remove the seeds. Chill the sauce until ready to use.

The next day, I made a banana split of sorts with the crème fraiche ice cream, the raspberry sauce, fresh raspberries, and bananas. To die for…

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