Creme Fraiche Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is beautiful on its own, with an apple tart or served alongside a chocolate cake or any fruit tart.


  • 250 ml (1 cup) milk
  • 200 g (7 oz) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon brandy or vin santo
  • 625 ml ( cups) creme fraiche


Put the milk in a small saucepan with the sugar. Heat until the sugar has completely dissolved and then remove from the heat. Transfer to a bowl and leave to cool completely. Stir in the vanilla and brandy and whisk in the crème fraiche. Cover and put the bowl in the freezer.

After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until firm.

Alternatively, pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions.