Creme Fraiche Ice Cream

• 1 cup (250 ml) whole milk
• 3/4 cup (150 g) sugar
• Big pinch of salt
• 5 large egg yolks
• 2 cups (480 g) creme fraiche (see Note)

1. Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
2. Warm the milk, sugar, and salt in a medium saucepan.
3. In a separate medium bowl, whisk together the egg yolks.
4. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. 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.
6. Pour the custard through the strainer and stir until cool over an ice bath.
7. Chill thoroughly in the refrigerator.
8. Once cool, whisk in the creme fraiche, then freeze the mixture in your ice cream maker according to the manufacturers instructions.
9. If creme fraiche 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.
10. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the creme fraiche.
11. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
12. Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curacao (or another liqueur) and then spooning the warm cherries over scoops of Creme Fraiche Ice Cream.

milk, sugar, salt, egg yolks, creme fraiche

Taken from www.epicurious.com/recipes/food/views/creme-fraiche-ice-cream-379862 (may not work)