Creme Fraiche French Sour Cream Recipes

Steps:

• Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
• Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• If crème fraîche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the crème fraîche. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
• Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curaçao (or another liqueur) and then spooning the warm cherries over scoops of Crème Fraîche Ice Cream.

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

Steps:

• Combine all ingredients in small bowl.
• Cover and allow to sit at room temperature for 6-8 hours.
• Refrigerate.
• Use when thickened.

Steps:

• Whisk together the cream and sour cream until smooth.
• Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
• This will take at least 12 and up to 24 hours.
• Stir until smooth and refrigerate.
• The creme fraiche will stay fresh for several weeks.
• As it ages it will give off some water liquid.
• Either stir it back into the creme fraiche or spoon it off and discard it.