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Boysenberry Creme Fraiche Ice Cream
1 cup creme fraiche
1/2 cup sugar
1/2 cup milk
Dash salt
2 egg yolks
1/2 cup Boysenberry Puree [recipe below]
1/2 teaspoon vanilla
Combine creme fraiche, sugar, milk and salt in heavy-bottomed pan. Bring to simmer over low heat, stirring to dissolve sugar and salt.
Beat egg yolks in bowl. Pour 1/2 to 3/4 cup hot cream liquid into egg yolks, mixing constantly. Continue to mix constantly and pour egg yolk mixture back into pan. Cook over low heat, stirring constantly, until mixture is thickened to consistency of thin pancake batter, 10 to 15 minutes. Remove pan from heat. Stir in boysenberry puree and vanilla. Chill until cold, 1 to 2 hours.
Process mixture in ice cream machine according to manufacturer's directions. Remove ice cream to freezer or serve.
Makes about 2 cups, 2 to 3 servings.
Boysenberry Puree
1 cup loosely packed fresh boysenberries
Process boysenberries in food processor fitted with steel blade. Strain boysenberries through fine mesh strainer to remove seeds.
Makes 1/2 cup.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
