Creme Fraiche Ice Cream [recipe] – Not Vanilla Ice, Ice…

Creme Fraiche Ice Cream with Sauteed Peaches

This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting Kitchen with the full suite of stand mixer attachments.

We’re not sure what took us so long to get to this.

It might have been its looking just like vanilla ice cream.

Oh, but, no.

No no no no no no. No.

Creme fraiche ice cream is absolutely nothing at all like vanilla ice cream.
Creme Friache Ice Cream Scoops
Creme fraiche by itself, of course, is something of an amazement — a richer, more sophisticated version of sour cream. But we don’t need to tell you that. We will, however, still say that we love how the subtle sour tricks our senses into tasting a little bit of sweetness.

Which is what makes creme fraiche the perfect flavor base for ice cream. It’s sweet. It’s sour. It has the same basic formula as that veryveryvery popular frozen yogurt chain, except this is Real. Dairy. Crème.

And since creme fraiche isn’t a flavor that you normally find, even in the fanciest of brands (and by “fancy,” we mean brands like Haagen Dasz that we’d find in a regular grocery store, not an uber fancy brand that we can’t even name because we don’t know any), we make it at home.

Now most of you know about our long, loyal relationship with our ice cream maker. We love it, especially because it was a loving gift (literally, it was a gift from a now-ex-lover). However, when we tried out the ice cream maker attachment for our existing KitchenAid stand mixer, our hearts became divided.
KitchenAid Stand Mixer Ice Cream Attachment Parts
The ice cream maker attachment makes our stand mixer an even greater multi-tasker, increasing the value of something we already have, and you know how we feel about the usefulness of gadgets (the more useful, the more valuable, the more we get all hyper and happy about it). More importantly, the ice cream maker attachment takes up much less space. The bowl stays in the freezer so we can make ice cream at a moment’s notice (plus time for hardening!). This is the case also, for the standalone ice cream maker’s internal freezing bowl, but we have to store the entire ice cream maker machine somewhere, taking up either precious cabinet storage space, or almost-nonexistent countertop space.
KitchenAid Stand Mixer Ice Cream Attachment
But, back to the ice cream.

The recipe is simple. There are only four ingredients in this recipe, one of which is not eggs, which means we don’t have to worry about raw eggs, or worse, making them “safe” by cooking them (without, um, cooking them). We took everything as is from Gourmet magazine — creme fraiche, buttermilk, sugar, lemon juice — and only decreased the amount of the last ingredient. We just weren’t sure about adding so much lemon juice on top of the tang of buttermilk and creme fraiche. We just added the lemon juice a tablespoon at a time and stopped just before we crossed into the pucker zone. That was at ¼ cup.
KitchenAid Stand Mixer Ice Cream Attachment -Frozen Bowl
Creme fraiche ice cream is perfect as a scoop by itself. However, the tang lends itself to a pairing with fruit. Originally, we topped our scoop of creme fraiche ice cream with grilled peaches during the summer. It crosses naturally into the cooler months paired with sauteed apples with spices, poached pears or roasted persimmons.
Creme Friache Ice Cream with Sauteed Peaches

Creme Fraiche Ice Cream

based on a from Gourmet, September 1994 on Epicurious.com

Ingredients

¼ cup fresh lemon juice (original recipe uses 1/3 cup)
1 ½ cups sugar (original recipe uses 1¼ cups)
2 cups buttermilk
2 cups crème fraîche

Directions

In a medium bowl, whisk together lemon juice, sugar and buttermilk until sugar is dissolved. Add crème fraîche and stir until smooth.

(Original recipe: “blend together all ingredients, scraping down sides until very smooth, about 2 minutes.”)

Chill until cold and freeze in an ice cream maker.

Makes about 1 quart

KithcenAid Stand Mixer - Pink

What We Used to Make Creme Fraiche Ice Cream

by Sarah J. Gim on December 11, 2010 · 3 comments

{ 3 comments }

Charisse January 12, 2011 at 5:45 pm

I love KitchenAid. I don’t have a mixer all my own, but my MIL does have one which she has allowed me to use (often). And last night, I was watching How It’s Made on tv and they MADE a KitchenAid. They assemble them by hand. I couldn’t believe it!!!!

By the way…this ice cream….looks delicious!

Stanislav January 13, 2011 at 3:09 am

This recipe and photos are fantastic. First after sawing your photos is tastes on my tongue. Thank you for your post. Some people don’t like ice cream, when on the street are minus degrees, but I am another.

TODD FISCHER September 23, 2013 at 1:44 pm

I use plain yogart(usually the 16 oz container, i don’t see it in any smaller container and i use it all, the one with active cultures in it, lacto-bacillus,about $2.50 and a couple quarts of heavy cream,about $3 a quart at Costco’s or Sam’s. i dump it in the glass or ceramic container, stir it up, and cover it with a paper towel and a rubber band around the lid, let it sit out at room temperture for a week or two, and it becomes like cheese! you don’t have to stir it or do anything to it, nature will do all the work for you!! ya, no refrigeration at all required, you read this right!!
it’s safe, its NOT sour, NOT gone bad, NOT going to get you sick! you can then put it in the frig and it will keep on getting thicker and will keep for about 2 months! if water comes out of it, either mix the water back in to it, or dump out the water, which makes it even richer and thicker,and creamier and its still good!
if mold should show up, now its no longer any good! throw it out! you can use it to make whipped cream in one of those pressurized bottles, or put it on a baked potato, flavor it with herbs and use it like a spread, and then you can laugh at the cow instead of the cow laughing at you!!! i am looking for a company to buy liquid flavoring from, i had “cob of corn” ice cream once, and it was wonderful.
Creame Fraiche is so easy to make, simple, safe, lasts along time, and well nothing is cheap anymore, so why not live it up a bit! if you can find “double cream”, its fat content is higher, about 48% compared to heavy cream which is about 36-40% fat. buttermilk has a very low fat content, about 2 or 3%, so thats out ! you can add sweetened condensed milk to the heavy cream, if you want real rich ice cream, and i use extra fine ground white pure cane sugar, the type you should be using for baking, dixie crystal brand is the only brand i can find on the shelf. Enjoy!!

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