Creme Fraiche Ice Cream Food

CREME FRAICHE ICE CREAM WITH PINK PEPPERCORNS AND LEMON THYME

Steps:

• Combine milk, sugar, and lemon thyme in a saucepan. Bring the milk to a simmer over medium heat, whisking occasionally, until the sugar dissolves. Remove the pan from the heat, cover it and allow the milk to steep for at least 30 minutes.
• Return the milk to the stove and once again bring it to a simmer over medium heat. Meanwhile, in a large bowl beat the eggs. Once the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk into the yolks. Repeat, until half the milk has been added to the yolks. Whisk in the remaining milk then quickly pour the ice cream base through a fine strainer into a bowl set over ice.
• Chill the ice cream base thoroughly; then add the pink peppercorns. Process the ice cream in an ice cream maker according to the manufacturer's instructions. When the ice cream is thick, but not yet fully frozen, fold in the creme fraiche, then continue to process the ice cream. Spoon the ice cream into containers and freeze until ready to serve.

CHOCOLATE CREME FRAICHE ICE CREAM

Steps:

• Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.

CRèME FRAîCHE ICE CREAM

Steps:

• Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
• Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• If crème fraîche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the crème fraîche. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
• Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curaçao (or another liqueur) and then spooning the warm cherries over scoops of Crème Fraîche Ice Cream.

CRèME FRAîCHE ICE CREAM

Steps:

• In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

HOMEMADE CREME FRAICHE

Steps:

• Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

QUICK AND EASY FRENCH COGNAC AND CREME FRAICHE ICE CREAM

Steps:

• Whisk the crème fraiche, icing sugar and Cognac together - it will become thin but keep whisking until it thickens slightly.
• Pour it into a 450g (1lb) bread (loaf) tin, or an old plastic ice cream container that has been lined with Clingfilm, then cover and freeze for up to one month. If using an ice cream maker, churn at this stage and then put the mixture into the bread/loaf tin or an old plastic ice cream container.
• To serve: Dip an ice cream scoop into a jug of boiling water and then shape and scoop the ice cream into balls. Serve with hot puddings, stewed fruits, rumtopf or just by itself with wafers.