CRèME FRAîCHE ICE CREAM
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Provided by Sarah Cook
Categories Treat
Time 20m
Number Of Ingredients 5
Steps:
- Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.
Nutrition Facts : Calories 382 calories, Fat 30 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CRèME FRAîCHE ICE CREAM
Steps:
- In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.
CREME FRAICHE ICE CREAM WITH TWO GRANITAS
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 1h
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the ice cream: Whisk the egg yolks in a large stainless-steel bowl. Gradually whisk in the sugar and creme fraiche until smooth. Strain. Pour the mixture into an ice cream maker and proceed as directed.
- To make the granitas: Combine all ingredients for each granita in separate shallow pans, large enough so the mixture is no more than 1/4 inch deep. Freeze and stir each mixture every 15 minutes for 40 minutes, or until it looks like shaved ice.
- Scoop the creme fraiche ice cream into four chilled bowls. Place equal amounts of both granita on each side. Serve immediately.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 10 grams, Carbohydrate 83 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 76 milligrams, Sugar 79 grams
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
CREME FRAICHE ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In a large bowl, whisk together creme fraiche, glucose, vanilla seed scrapings (reserving the bean for another use), and salt. Slowly add chilled syrup; stir to combine. Freeze in an ice-cream maker, following manufacturer's instructions.
CRèME FRAîCHE ICE CREAM
Crème fraîche is the cultured French cousin to American sour cream, although it's far richer and more unctuous, with a distinct nutty-tangy-sweet flavor. This ice cream is made in a slightly different manner than other recipes, since mixing the crème fraîche with the other ingredients too far in advance can cause the whole batch to turn into a whole lot of crème fraîche, perhaps more than you bargained for.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
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.
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