Maple Crème Fraîche Ice Cream
Dark, pure maple syurp and tangy Crème fraîche pair perfectly in this silky smooth ice cream.
Servings 1 quart
Equipment
- ice cream churn
Ingredients
- 1 1/4 cups heavy cream 35%
- 3 Tablespoons Crème fraîche
- 1 1/2 cups whole milk
- 2 Tablespoons granulated sugar
- 5 large egg yolks
- 3/4 cup pure maple syrup dark
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Ensure the freezer bowl of your ice cream maker is frozen solid before proceeding. Place a loaf pan in the freezer to chill; this will hold the finished ice cream.
- In a large bowl, whisk together the cream and crème fraîche until thoroughly combined. Set a fine mesh strainer over the bowl.
- In a medium, heavy-duty sauce pot, warm the milk and sugar. Meanwhile, whisk the egg yolks in a medium bowl. Slowly pour the warm milk into the yolks, whisking constantly.
- Return the milky egg mixture to the sauce pot and set over low heat. Cook, stirring constantly with a heatproof spatula, until the mixture thickens slightly. This is your custard and it should coat the back of the spatula. Keep an eye on it!
- Pour the custard through the strainer and stir it into the creams. Stir in the maple syrup, salt and vanilla. Mix well to combine.
- Cool the ice cream base completely (you can set the bowl in an ice bath if you like), then transfer to the fridge and chill until it is very cold. At least 2 hours.
- Churn your maple crème fraîche ice cream base in your ice cream maker according to the manufacturer's instructions. Scoop churned ice cream into your pre-chilled loaf pan. Cover with plastic wrap and freeze until it is firm enough to scoop into balls. Enjoy immediately.
Notes
I use homemade vanilla extract, which is made with vodka. This ingredient prevents the ice cream from freezing too hard, keeping it scoopable. You can add 1 teaspoon of vodka, or a flavoured liquor like Kahlua, instead.