OH MY GOODNESS. Home made icecream is incredible and Creme Fraiche Icecream is truly amazing.
I did an icecream making course once with a renown chef in Adelaide who specialised in the icecreams in her restaurant Neddy’s. Some people will remember her. She had some great tips, like always use glucose syrup, not sugar. Truly, it makes a difference.
Crème Fraîche Icecream
I am not going to say anything. Just make, eat and die.
|250 ml water||250 g caster sugar||80 g glucose syrup|
|500 g crème fraîche||juice of 2 lemons or limes|
Beforehand: Bring the water, sugar and glucose to the boil in a large saucepan, stirring just until the sugar dissolves. Remove the syrup from the heat and set aside to cool. Refrigerate until cold.
When ready: In a bowl, whisk the crème fraîche with the syrup and lemon or lime juice until well combined. Pass through a fine strainer and then churn in an icecream maker. Store in the freezer until required. Icecream is better made several hours before using to allow the flavours to develop, and is best used within a week.