Salted Creme Fraiche Ice Cream
 
 
Ingredients
  • For the Crème Fraîche:
  • 2 cups room temperature heavy cream
  • ¼ cup room temperature buttermilk
  • OR use 2 cups store-bought full-fat Crème Fraîche
  • For the Ice Cream Base:
  • 2 cups whole milk or half-and-half
  • ½ vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
  • 1 tablespoon flaky salt
  • 1¼ cup sugar
  • 8 large egg yolks
  • 3 ounces cream cheese, room temperature
Instructions
  1. To make the Crème Fraîche, stir the heavy cream and buttermilk together in a glass jar and cover, at room temperature, for 24 hours, or until thick. Stir and refrigerate until ready to use.
  2. In a large, heavy saucepan, combine the whole milk (or half-and-half) one cup of sugar, vanilla bean, and salt and bring to a simmer over medium heat.
  3. In a large bowl, whisk egg yolks and remaining ¼ cup of sugar.
  4. Remove the cream mixture from the heat and slowly drizzle a small amount into the yolks -whisking constantly to keep the eggs from curdling. Repeat a few more times to warm up the yolks, then pour the yolk mixture back into the cream, whisking constantly.
  5. Add cream cheese to the mixture and whisk to combine. Cook over low heat until the mixture is thick enough to coat the back of a spoon.
  6. Strain the mixture and cool completely. Whisk in the Crème Fraîche and freeze according manufacturer’s directions on your ice cream maker.
Recipe by Allons-Eat! at https://www.allonseat.com/salted-creme-fraiche-ice-cream/