Crème fraîche ice cream has a delicate tang and ultra fresh flavor. It’s a terrific companion to spring berries. Strawberry puree tints the ice cream a pretty pink, but reserve a handful of juicy morsels to stir in just before freezing.
Strawberry-Crème Fraîche Ice Cream
1 cup (8 fl. oz./250 ml.) heavy cream
1 cup (8 fl. oz./250 ml.) whole milk
3/4 cup (6 oz./185 g.) sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise
4 large egg yolks
1 pt. (8 oz./250 g.) strawberries, hulled and finely chopped
1 tsp. fresh lemon juice
1 cup (8 oz./250 g.) crème fraîche
Combine the cream, milk, 1/2 cup (4 oz./125 g.) of the sugar, and the salt in a saucepan. Scrape the seeds from the vanilla bean into the saucepan and add the pod. Bring to a boil, stirring until the sugar is dissolved.
In a large bowl, whisk the egg yolks. Whisk in 1 cup (8 fl. oz./250 ml.) of the warm cream mixture. Pour the yolk mixture into the saucepan and cook over low heat, stirring, until it is thick enough to coat the back of a spoon. Strain through a fine-mesh sieve into a heatproof bowl and set in an ice bath. Stir often until cool, about 30 minutes. Cover and refrigerate until very cold, about 3 hours.
In a food processor, puree about two-thirds of the strawberries, the remaining 1/4 cup (2 oz./60 g.) sugar, and the lemon juice. Stir the puree and crème fraîche into the cream mixture. Pour into an ice-cream maker and freeze according to the manufacturer’s instructions. Just before the ice cream is done, add the remaining strawberries. Finish churning the ice cream, transfer to a freezer-safe container, and freeze until firm, at least 3 hours. Makes about 1 qt. (32 fl. oz./1 l.)
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.