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Crème Fraîche and Brown Sugar Ice Cream

Christina Austin
The creamy tang of the creme fraiche combined with the brown sugar is a delicious combination in this ice cream. It is wonderful on its own but it makes for a decadent treat on top of a summer berry pie.
Print Recipe
Prep Time 12 hours
Total Time 12 hours
Course Dessert
Servings 5 cups

Ingredients
  

  • 1 1/2 cup whipping cream 35% cream
  • 1 cup whole milk
  • 4 egg yolks
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • pinch of flaked sea salt
  • 1 tbsp vanilla extract
  • 1 1/2 cup creme frache

Instructions
 

  • Put the frozen bowl component of your ice cream maker in the freezer. It will need at least 12 hours in the freezer before churning the ice cream.
  • Place a fine mesh sieve over a large bowl or measuring cup so that it is ready to strain the custard mixture after it cooks.
  • Whisk together the whipping cream, milk, egg yolks, white and brown sugar, and the pinch of salt.
  • In a medium saucepan heat the cream and egg mixture on medium-low heat, stirring constantly with a wooden spoon.
  • As the custard heats, it will thicken slightly. When you see that a little bit of steam is starting to rise off of the custard, coat the back of the wooden spoon with the custard and run your finger across the spoon. If the custard does not fill the space left by your finger it is ready to strain.
  • Strain it through the fine mesh sieve and discard the chunky egg bits that are left behind.
  • Whisk in the creme fraiche and vanilla extract into the hot custard.
  • Place plastic wrap directly onto the top of the custard to prevent a skin forming and place the custard mixture in the fridge to chill for at least 12 hours.
  • After the custard is thoroughly chilled and the bowl of your ice cream maker is frozen solid, place the ice cream maker bowl in your machine. Pour the custard into the ice cream maker and let it churn until frozen. It will look like very thick soft serve ice cream when it is ready. This could take 20-30 minutes
  • Pour and scoop out the ice cream into a container that can hold at least 5 cups.
  • Freeze at least 6 hours before serving.

Notes

To make your own creme fraiche - mix 2 tbsp good quality buttermilk per 1 cup whipping cream in a bowl. Cover it with plastic wrap and leave it in a warm kitchen on the counter for 24 hours. It will thicken to look like yogurt. Once it is thickened, store in the fridge. If your kitchen is cool it will take longer to thicken.
If you don't want to make creme fraiche it is often available at gourmet grocery stores.