Crème Fraîche Ice Cream

Page 59

| Course Type: Desserts

(2 reviews)

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This ice cream reminded me of eating cheesecake; like a good cheesecake, it was smooth, creamy, lightly sweetened and just a little tangy. It was also very rich….too rich for me.

I didn’t have enough crème fraîche on hand – I was making the ice cream to use up the last of a container - so I added mascarpone cheese, a variation the author suggests, also using up what I had on hand. In combination with a custard base made with 5 egg yolks, this mixture produced a velvety ice cream.

I served it initially with macerated berries, which helped to cut the richness of the ice cream but everyone’s favourite seemed to be when it was served with hot espresso (affogato)…this combination tasted like tiramisu.

I’m having trouble rating this recipe…….it was very good ice cream but not one I would make again.

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