Creme fraiche ice cream

Creme fraiche ice cream

By
From
New Feast
Makes
1 litre
Photographer
Alan Benson

This has become our ‘go-to’ accompanying ice cream as we find it more refreshing than classic vanilla. Creme fraiche has a slight lactic tang and sharpness, which we love and accentuate here with a generous squeeze of lemon.

Ingredients

Quantity Ingredient
250ml milk
170g caster sugar
1 vanilla pod, split and seeds scraped
1 strip lemon peel, about 5-6 cm long
pinch salt
6 large egg yolks
500g creme fraiche
1/2 lemon, juiced

Method

  1. Combine the milk, sugar, vanilla pod and seeds, lemon peel and salt in a medium saucepan and heat gently until the sugar dissolves. Bring to a simmer then remove from the heat.
  2. Whisk the egg yolks in a large mixing bowl, then slowly pour on a quarter of the hot milk, whisking continuously. Pour the mixture back into the saucepan and whisk in briskly. Cook over a medium heat for about 10 minutes, stirring continuously with a wooden spoon, until the mixture thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon.
  3. Remove the pan from the heat and cool immediately in a sink of iced water. Stir from time to time to help the custard cool down quickly. Transfer to the fridge until chilled.
  4. When ready to churn, strain the custard through a sieve to remove the lemon peel and vanilla pod. Whisk in the creme fraiche, followed by the lemon juice, then pour into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for at least 2 hours before serving.
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