 |
| English: Strawberry Ice Cream with Strawberries Deutsch: Erdbeereis mit Erdbeeren (Photo credit: Wikipedia) |
Creme fraiche tastes similar to sour cream, which can be used in this recipe, but it has a subtler flavor. French and domestic branch are widely available, but it is also easy to make creme fraiche at home. In a small saucepan, combine 2 cups (16 fl oz/500 ml) non-ultrapasteurized heavy (double) cream with 2 tablespoons buttermilk and heat gently to lukewarm. Cover and let sit at warm room temperature until thickened to a yogurtlike consistency, 12-48 hours. The longer it sits, the thicker and tangier it will become. Refrigerate for 3-4 hours to chill before using.
STRAWBERRY AND CREME GRAICHE ICE CREAM
You will need:
4 cups (1 lb/500 g) strawberries
2 cups (1 lb/500 g) creme fraiche or sour cream
1 cup (8 fl oz/250 ml) heavy (double) cream
1 cup (8 oz/250 g) sugar
1 teaspoon vanilla extract (essence)
Pinch of salt
Crisp butter cookies or tuiles for serving
Here's how:
Hull the strawberries and coarsely chop them; you should have about 3 cups. In a blender, combine the strawberries, creme fraiche, cream, sugar, vanilla, and salt and puree until smooth. Cover and refrigerate to chill thoroughly, about 3 hours.
Pour the strawberry mixture into an ice cream make and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours or up to 2 days, before serving.
Serve accompanied with cookies.
Note: This Philadelphia-style ice cream--that is, an ice cream made without a custard base-relies on the fat in a cultured dairy product for its smooth texture and rich flavor. Do not use nonfat or low-fat sour cream for this recipe.
No comments:
Post a Comment