My sweet tooth has always been drawn towards chocolate- dark, rich and decadent. Lately I have been gravitating towards more fresh and ripe flavors in tune with the season. Sweets in shades of pink, blush and berry. Summer fruit is in full swing and freshly turned ice cream is one of my favorite ways to celebrate the season’s berries.
Sweet raspberry is rippled throughout the tangy cultured cream adding a burst of freshness to the vanilla spiked custard. You can play around with what fruit you use for it. I like berries but I imagine peaches would be wonderful too.
Tips and Tricks
This ice cream is one of my favorite ways to use homemade creme fraiche. It takes some planning ahead- I like to let my creme fraiche culture for 48 hours! You can easily use store bought as well.
You can substitute the raspberries for strawberries (and rhubarb!), blueberries or black raspberries. Stonefruits
Crème Fraîche and Raspberry Ripple Ice Cream
Description
My sweet tooth has always been drawn towards chocolate- dark, rich and decadent. Lately I have been gravitating towards more fresh and ripe flavors in tune with the season. Sweets in shades of pink, blush and berry. Summer fruit is in full swing and freshly turned ice cream is one of my favorite ways to celebrate the season’s berries.
Ingredients
raspberry sauce
2 cups raspberries, fresh or frozen
1/4 cup sugar
crème fraîche custard
1 cup milk
2 cups creme fraiche
4 egg yolks
pinch of salt
1/2 cup sugar
1 teaspoon vanilla extract
Instructions
raspberry sauce
- combine the raspberries and sugar in a small pot.
- Heat over medium heat stirring occasionally for 20 minutes.
- Allow to cool for a few minutes and then puree- strain into a bowl and refrigerate.
crème fraîche custard
- Combine the milk and a pinch of salt into a small pot. Heat over medium low reaching a low simmer. Meanwhile, whisk the sugar and yolks in a mixing bowl until light and fluffy.
- Stream a little of the warm milk into the egg/sugar mixture and mix to combine. Pour the egg mixture into the cream and continue cooking, stirring constantly until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain the mixture into a bowl and then into an ice bath. Allow to come to room temperature and refrigerate at least 8 hours, preferably overnight.
- Freeze the ice cream– Remove the bowl from the fridge and whisk in the creme fraiche and vanilla extract. Churn in an ice cream maker according to the manufacturer’s instructions.
- Spoon 1/3 of the custard into a loaf pan, then spoon 1/3 of the raspberry puree over the top. Use a skewer to swirl the raspberries into the base. Repeat two more times alternating with custard and berries. Cover and freeze.
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