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.
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
- In a small saucepan, bring the cherries, port, and sugar to a boil.
- Rapidly simmer over medium-high heat until syrupy, about 10 minutes or so. Remove from heat and cool completely.
- 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.
- Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.
- 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.
- 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.
- Strain into a medium metal or glass bowl. Stir in the crème fraiche until smooth and set over a large ice bath to chill.
- Churn in your ice cream maker. Transfer a few large spoonfuls to a glass or metal container.
- After each spoonful, drizzle a bit of the cherry mixture and drag swirls through with a knife.
- Keep layering the ice cream and cherries until you reach the top.
- 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!
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