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.

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.


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


Add the crème fraiche and whisk until smooth.


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.


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.


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.


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…


64 thoughts on “Crème Fraiche Ice Cream

  1. 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.

  2. 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

    • 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!

  3. 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!

  4. 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.

    • 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.

  5. 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.

    • 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..

  6. 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!

  7. 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!

  8. 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!

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.