Creme Fraiche Ice Cream With Two Granitas

• 5 egg yolks
• 1/4 cup sugar
• 2 cups creme fraiche
• 2 cups fresh pomegranate juice (available in health-food stores)
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup creme de cassis (blackberry liqueur)
• 2 cups fresh tangerine juice
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons Campari, Mandarin Napoleon brandy or Grand Marnier liqueur

1. To make the ice cream: Whisk the egg yolks in a large stainless-steel bowl.
2. Gradually whisk in the sugar and creme fraiche until smooth.
3. Strain.
4. Pour the mixture into an ice cream maker and proceed as directed.
5. To make the granitas: Combine all ingredients for each granita in separate shallow pans, large enough so the mixture is no more than 1/4 inch deep.
6. Freeze and stir each mixture every 15 minutes for 40 minutes, or until it looks like shaved ice.
7. Scoop the creme fraiche ice cream into four chilled bowls.
8. Place equal amounts of both granita on each side.
9. Serve immediately.

egg yolks, sugar, creme fraiche, pomegranate juice, sugar, lemon juice, creme de cassis, tangerine juice, sugar, lemon juice, brandy

Taken from cooking.nytimes.com/recipes/6665 (may not work)