I love crème fraiche ice cream. It’s so subtle with a little tangy note. Swirl in some boozy cherries and you’ll be swooning.

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Makes about 1 quart

For the Cherry Swirl:

10 oz bag frozen cherries, tahwed, and very roughly chopped

1/4 cup ruby port

1 tablespoon sugar

For the Crème Fraiche Custard:

1 cup whole milk

11⁄2 cups cream

1⁄2 cup+2 tablespoons sugar

pinch of salt

4 egg yolks

8 oz crème fraiche - I always use Vermont Creamery brand

  1. In a small saucepan, bring the cherries, port, and sugar to a boil.
  2. Rapidly simmer over medium-high heat until syrupy, about 10 minutes or so. Remove from heat and cool completely.
  3. In a medium saucepan, heat the milk, cream, 1⁄2 cup sugar, and salt over medium-high heat, stirring occasionally until it reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over.
  4. Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.
  5. Temper the yolks by slowly whisking in about 1⁄4–1⁄2 cup of the hot cream mixture, and then add this back to the saucepan.
  6. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes.
  7. Strain into a medium metal or glass bowl. Stir in the crème fraiche until smooth and set over a large ice bath to chill.
  8. Churn in your ice cream maker. Transfer a few large spoonfuls to a glass or metal container.
  9. After each spoonful, drizzle a bit of the cherry mixture and drag swirls through with a knife.
  10. Keep layering the ice cream and cherries until you reach the top.
  11. Store in the freezer for up to 2 weeks.


The colder your ice cream is before churning, the better texture your final ice cream will have!

Photography by Styling by Dimity Jones + Photography by Linda Pugliese

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