Raspberry Crème Fraîche Ice Cream
Never too cold for ice cream.
I live by this motto. I have a stash of Ben & Jerry's free pint coupons, and I'm not afraid to use 'em!
Additionally, I like to make my own ice cream. Ever since my early foodgawker days I have come upon many frozen recipes calling for an ice cream maker. At first, I was convinced that this was not a kitchen appliance I really needed. After attempting every no-ice-cream-maker-required (!) recipe, I realized I was in some deep, deep denial. This past summer I took the plunge and haven't looked back since! My Cuisinart was inexpensive and works great! I now make ice cream, frozen yogurt, and fruit sorbets constantly. I'm in love.
My recent introduction to Crème Fraîche led to my realization that it is clearly one of the finer things in life. And then trying the Madagascar Vanilla variety by Vermont Creamery got me all sorts of excited about using crème fraîche in a dessert (you can definitely use plain crème fraîche in desserts as well!).
Don't even try to make this a "skinny" dessert by substituting non-fat ingredients.
Consider this ice cream an ode to butterfat in all its majesty. Don't get me wrong, I'm all for the healthifying of desserts (I make that banana ice cream on the reg), but sometimes we all deserve to sit down and shove massive amounts of real ice cream in our faces. As Martha Stewart would say "it's a good thing."
I imagine you could use any sort of berry you would like in this recipe -- raspberries just happen to be my favorite. You could also use canned pumpkin (or steamed butternut squash) with pumpkin pie spice, or cocoa powder, or add mint extract, or coffee -- the base is really set up for tons of different flavors!
Choosing which flavor to go with is probably the most difficult part, because there are only five ingredients and a few steps to this recipe.
Blend. Chill. Churn. Freeze.
More detailed directions below, but that's the gist of it. So easy that while the ice cream is freezing, you could make some cookies to crumble on top....just a thought. Go big or go home!
- 4 CUPS Raspberries
- 2 CUPS Crème Fraîche
- 1 CUP Heavy Cream
- 1 CUP Maple Syrup
- 1 TSP Vanilla Extract
- Pinch of Salt
- In a blender, combine all ingredients and blend until smooth
- Pour mixture into a bowl, cover, and refrigerate for at least 3 hrs (or overnight)
- Pour mixture into ice cream maker, following manufacturers instructions
- Transfer into an airtight container and freeze for an additional 4 hours before serving
- Extras: Top with raspberries, cocoa nibs, or chocolate cookies!
This post contains samples that were generously sent to me from Vermont Creamery. As always, all content and opinions are my own!