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, crème 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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By Published On: July 3rd, 201464 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

64 Comments

  1. the drunken cyclist July 3, 2014 at 8:19 AM - Reply

    Oh this looks dangerous! I love me some crème fraiche!

    • chef mimi July 3, 2014 at 8:23 AM - Reply

      I know… my husband and I fought over it… I won. Diet starts Monday.

  2. Linda Duffin July 3, 2014 at 8:35 AM - Reply

    I’m reading this on what is the hottest day of the year so far and I’m longing for a scoop of that! Lovely idea, so refreshing. And great tip for making one’s own creme fraiche, thanks.

  3. sallybr July 3, 2014 at 8:40 AM - Reply

    If that’s not decadent, I don’t know what is! :-)

    absolutely gorgeous photos!

    • chef mimi July 3, 2014 at 8:49 AM - Reply

      Gorgeous photos of melted ice cream?!!! I don’t think so, but thanks!!!

  4. Selma's Table July 3, 2014 at 8:58 AM - Reply

    Looks fabulous Mimi! Frozend cheesecake sounds divine today!

  5. Butter, Basil and Breadcrumbs July 3, 2014 at 9:26 AM - Reply

    Mimi…thank you so much for sharing your crème fraiche recipe. I’m totally making it homemade….and I’m totally making the ice cream with it. If Mimi has it in her recipe book that it’s “wonderful” then I truly believe that it is wonderful. It looks fabulous.. <3

    • chef mimi July 3, 2014 at 10:49 AM - Reply

      You’re so sweet! It’s really simple, yet fabulous!

  6. DellaCucinaPovera July 3, 2014 at 9:51 AM - Reply

    10 yolks! waa waa wee waa! Looks decadent :)

    • chef mimi July 3, 2014 at 10:48 AM - Reply

      I was tempted to not use that many yolks, but since I had no notation of changing the number of yolks in the recipe, I went with how it was written. It’s very decadent!

  7. thesinglegourmetandtraveller July 3, 2014 at 9:53 AM - Reply

    What a wonderful ice cream, Mimi. I imagine it must be quite fresh tasting with the creme fraiche (rather than straight double cream!).

    • chef mimi July 3, 2014 at 10:48 AM - Reply

      It really does taste like frozen cheesecake! It’s pretty fabulous!

  8. trixfred30 July 3, 2014 at 10:18 AM - Reply

    I could do some of this right now having spent the day trudging round London. And that pic of Puck made me laugh I have only seen more recent photos of him – very nineties!

  9. Traditionally Modern Food July 3, 2014 at 12:18 PM - Reply

    Yumm ice cream:)

  10. The Burlap Kitchen July 3, 2014 at 12:56 PM - Reply

    Looks so good! And I love the way you make it look so mouth watering! Great photos, I may have to give this a try :)

    • chef mimi July 3, 2014 at 1:47 PM - Reply

      I didn’t think the photos of the fast melting ice cream were good! But thanks!

  11. foxress July 3, 2014 at 1:03 PM - Reply

    Beautiful, just beautiful! I’m going to throw blueberries on mine for a holiday theme. What a great reason to cheat on my diet!

  12. My French Heaven July 3, 2014 at 1:49 PM - Reply

    This is so lovely and decadent… I love it!!! I want it!!!

    • chef mimi July 3, 2014 at 3:08 PM - Reply

      It’s divine, my friend!

      • My French Heaven July 3, 2014 at 3:16 PM

        You’re divine! ;) That’s what I’ll call you from now on. Mimi Divine. A new last name, just like that…

      • chef mimi July 3, 2014 at 3:46 PM

        Thanks, but makes me sound like a hooker! A hooker who cooks…

      • My French Heaven July 3, 2014 at 3:49 PM

        I almost ended the comment by saying that I thought it was the perfect drag name… You know the old joke: First pet and street. Mine is Minette Verdun (after the street where you and I had so many meals together) :-D

      • chef mimi July 3, 2014 at 4:02 PM

        Oh funny. I’ve never heard that. Mine would be Minouche Sycamore!!!!!

      • My French Heaven July 3, 2014 at 4:10 PM

        See, it works every time ;) Good night Minouche! :-D :-D

  13. dianeskitchentable July 3, 2014 at 3:36 PM - Reply

    Mimi you are one of the most inspirational bloggers I know. I never would have thought to make my own Creme Fraiche or to look it up. But you certainly make it sound easy enough. If you didn’t use it all up in something as delicious as this ice cream, how long would it be good for refrigerated?
    And, lucky you to have the electric ice cream maker! Mine is a hand crank although you don’t have to turn it very often…that’s when I wish that my daughter was still young and living at home.

    • chef mimi July 3, 2014 at 3:46 PM - Reply

      That is so sweet! My mother is French, and she always has some creme fraiche in her fridge. It’s like a staple to her. She makes it, uses it, makes more. I’ll have to ask her how long it lasts, but I don’t see why it wouldn’t be stable for weeks, just like sour cream. Covered, of course.

  14. emmabarrett1508 July 3, 2014 at 3:43 PM - Reply

    Wow. This looks divine. I love creme fraiche but have never thought about making ice cream from it. Xx

    • chef mimi July 3, 2014 at 3:44 PM - Reply

      I know! That’s why I had to make it again! It’s fabulous!!!

  15. apuginthekitchen July 3, 2014 at 5:57 PM - Reply

    Love this, never used creme fraiche but have made buttermilk ice cream. This looks delicious and decadent!

  16. Michael's Woodcraft July 3, 2014 at 6:50 PM - Reply

    Oh wow,…MMM looks delicious!! I am going to try this :)

  17. love in the kitchen July 3, 2014 at 10:02 PM - Reply

    It’s funny about the food memory – I remember meals I ate thirty years ago on holidays in Italy – but I can’t remember so many other things! (Names of people i just met, authors of books I once read, items on my grocery list which I’ve forgotten to bring to the store!). Anyway – this ice cream is a show stopper. Beautiful photographs and the recipe sounds wonderful.

    • chef mimi July 4, 2014 at 8:06 AM - Reply

      I’ve always been bad at remembering names – it’s not from being old!!! But now I’m forgetting faces as well! Definitely have food memories..

  18. ladyredspecs July 4, 2014 at 12:35 AM - Reply

    Such a simple ice cream method, no custard to make, sounds wonderful, and for me soft ice cream is preferred over firm frozen!

    • chef mimi July 4, 2014 at 8:05 AM - Reply

      I almost prefer ice cream like a milk shake!!

  19. lemongrovecakediaries July 4, 2014 at 3:46 AM - Reply

    Wow that sounds delicious. Two firsts for me I have never made crème fraiche and I have never tasted crème fraiche ice cream – I will definitely be trying both. Thanks Mimi!

  20. cheri July 4, 2014 at 8:21 AM - Reply

    Hi Mimi, will have to make my own creme fraiche, you make it sound so easy, also the ice cream sounds dangerously delicious, love this!

    • chef mimi July 4, 2014 at 8:25 AM - Reply

      Oh, it is easy to make, and so handy to have around. The ice cream… no words, except you’re right – dangerously delicious!!!

  21. sweetphi July 4, 2014 at 8:49 AM - Reply

    WOW! Mimi this looks fantastic! I have never even thought to make homemade creme fraiche, and now I can’t stop thinking about it and am going to try it! The ice cream looks seriously delicious too, can’t wait to try it!

    • chef mimi July 4, 2014 at 8:57 AM - Reply

      It is fantastic. By the way, you’re adorable!

  22. Johnnysenough July 5, 2014 at 8:04 PM - Reply

    So good to have that recipe for crème fraiche, as I never knew it was so easy to make. Shame I can’t churn ice cream as I’m bound to love this.

    • chef mimi July 6, 2014 at 9:15 AM - Reply

      Oh! I’m surprised! But you probably have easy access for creme fraiche. It’s fairly non-existent here where I live, and very expensive.

  23. katiewebster July 6, 2014 at 8:06 AM - Reply

    I have never made my own creme fraiche before. How cool to know that. Yummy idea for this recipe.

    • chef mimi July 6, 2014 at 9:14 AM - Reply

      Oh, it’s so easy, and nice to have on hand. The ice cream itself is fabulous!!

  24. chefjulianna July 6, 2014 at 12:26 PM - Reply

    Oh wow, Mimi! This just looks so amazing! I have never made ice-cream before, but there are so many tantalizing recipes for it right now on all of the blogs, that I have an urge to try! Your recipe is on the top of my list. It looks divine!

  25. Three Well Beings July 6, 2014 at 11:55 PM - Reply

    I’m not sure I dare make this, Mimi! I don’t think I could exhibit a bit of self control. LOL! This looks simply divine!

  26. gottagetbaked July 8, 2014 at 4:21 PM - Reply

    Chef Mimi – you had me at “it tastes like partially frozen cheesecake.” My mouth started watering immediately! This looks amazing.

    • chef mimi July 9, 2014 at 8:34 AM - Reply

      It is amazing. I’m glad I made it again!

  27. kathysteger July 9, 2014 at 7:37 PM - Reply

    Drooling, I’m so excited to make this :)

  28. Choc Chip Uru July 9, 2014 at 7:59 PM - Reply

    Wow this is so exotic! I have never tried creme fraiche in ice cream :D

    Cheers
    Choc Chip Uru

    • chef mimi July 10, 2014 at 8:33 AM - Reply

      I’ve never seen it anywhere, or seen a recipe for it. It must be quite unique, but worth enjoying!!!

  29. thebrookcook July 12, 2014 at 8:42 AM - Reply

    Sounds AMAZING! Creme fraiche is one of those special things in this world :)

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