Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Créme Fraîche-Blueberry Ice Cream

Creme Fraiche-Blueberry Ice Cream
Photo Credit
Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 quart
Category
Fruit
Course
Desserts
Preparation Method
Cook
Sources
Yankee Magazine

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

  1. 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.
  2. 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. 
  3. Strain custard through a fine sieve, reserving vanilla bean; return it to the mixture once strained. 
  4. Cover mixture with plastic wrap and chill in your refrigerator until fully cold, at least 3 hours, preferably overnight.
  5. About 30 minutes before you’re ready to freeze your ice cream, mash blueberries roughly; mix in 2 teaspoons sugar and stir to dissolve. 
  6. Freeze blueberry mixture just long enough for juice to solidify, 20-30 minutes. 
  7. Remove vanilla pod from custard and stir in creme fraiche. 
  8. Freeze in an ice-cream maker according to the manufacturer’s instructions. 
  9. Spoon frozen custard into a chilled bowl and gently fold in blueberries to produce purple streaks through the creamy base. Don’t overmix. 
  10. 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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments