Creme Fraiche Ice Cream
- 1/2 vanilla bean
- 1 cup heavy cream
- 1/2 cup sugar
- Pinch salt
- 4 large egg yolks
- 1 cup creme fraiche
- 1 teaspoon fresh lemon juice
- 1. Scrape seeds from vanilla bean into a 2-quart heavy saucepan. Add cream, sugar, and a pinch of salt and bring just to a boil, stirring until sugar is dissolved, then remove from heat.
- 2. Whisk yolks in a large bowl until smooth, then add half of hot cream in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to cream in pot, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175F, about 3 minutes.
- 3. Immediately pour custard through strainer into a metal bowl set in a larger bowl of ice and cold water. Cool to room temp, stirring occasionally, about 5 minutes.
- 4. Remove custard from ice bath and gently whisk in creme fraiche and lemon juice until smooth, then freeze in an ice cream maker.
vanilla bean, heavy cream, sugar, salt, egg yolks, creme fraiche, lemon juice
Taken from www.epicurious.com/recipes/member/views/creme-fraiche-ice-cream-50099571 (may not work)