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Francisco Migoya

Crème Fraîche Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 2.02 kg / 4 lb 7.25 oz / 40.35% milk

Method

  1. Make the ice cream base according to the Classic Ice Cream Method. Add the crème fraîche once the custard is made and it is still hot. Whisk thoroughly to completely dissolve the crème fraîche.
  2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  3. Once th

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