Creme Fraiche Ice Cream
makes 1 quart
Crème fraîche gives this ice cream a subtle sour-cream flavor reminiscent of cheesecake.
Read more about this recipe in Fresh From the Farmer's Market.
1 cup half-and-half
1 cup heavy cream
1/2 vanilla bean, split lengthwise
3/4 cup sugar
Yolks of 6 large eggs
1 cup crème fraîche
prep: 15 minutes
total: 45 minutes, plus time to freeze in ice cream maker
saucepan
whisk
wooden spoon
ice cream maker
1. Put half-and-half and cream in a saucepan. Scrape the seeds out of the vanilla pod into the cream mixture, then add the pod halves as well. Bring mixture to a simmer over moderate heat, remove from heat and let stand 15 minutes.
2. With a whisk, beat sugar and egg yolks until mixture is pale and forms a ribbon when whisk is lifted. Gradually beat in hot cream mixture.
3. Return to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture visibly thickens, about 3 minutes. Do not let it boil or it will curdle. Cool 15 minutes, then add crème fraîche, whisking until smooth. Remove vanilla bean pods. Cover and chill mixture thoroughly. Freeze in an ice cream maker according to manufacturer’s directions.
