Créme Fraîche-Blueberry Ice Cream
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Elevate your dessert game with this Créme Fraîche-Blueberry Ice Cream that is perfect for fruit lovers. The swirls of ripe fruit in a sweet-tart base of vanilla-créme fraîche custard will tantalize your taste buds.
Ideally, chill the custard overnight. If you’re using an ice cream machine with a removable double-walled canister, store the canister in the freezer for at least 24 hours between uses.
For best results, try using your own fresh, homegrown blueberries!
Ingredients
1 cup half-and-half
2/3 cup plus 2 teaspoons granulated sugar, divided
1/2 vanilla-bean pod (not split)
4 large egg yolks
1/3 pound fresh blueberries
1-1/2 cups creme fraiche
Instructions
- Combine the half and half, 2/3 cup sugar, and vanilla bean in a 3- to 4-quart pot over medium heat, until sugar dissolves and the mixture is just beginning to steam, about 5 minutes.
- Meanwhile, in a small bowl, whisk egg yolks briefly to combine. Stir 1/3 cup of the hot half-and-half mixture into egg yolks to warm them; then add the yolk mixture back to the rest of the half-and-half mixture in a thin stream, stirring continuously. Keep stirring over medium heat until custard begins to bubble and thicken and reaches 175º on an instant-read thermometer.
- Strain custard through a fine sieve, reserving vanilla bean; return it to the mixture once strained.
- Cover mixture with plastic wrap and chill in your refrigerator until fully cold, at least 3 hours, preferably overnight.
- About 30 minutes before you’re ready to freeze your ice cream, mash blueberries roughly; mix in 2 teaspoons sugar and stir to dissolve.
- Freeze blueberry mixture just long enough for juice to solidify, 20-30 minutes.
- Remove vanilla pod from custard and stir in creme fraiche.
- Freeze in an ice-cream maker according to the manufacturer’s instructions.
- Spoon frozen custard into a chilled bowl and gently fold in blueberries to produce purple streaks through the creamy base. Don’t overmix.
- If you like, pack ice cream into a plastic or glass container and store in your freezer for two hours to harden. Let ice cream sit out 5-10 minutes before scooping.
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The Almanac Chefs
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