Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest


Not too Late: Creme Fraiche Ice Cream

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Summer is winding down but there is still time to try some of those recipes you have been hoping to get to before cooler weather sets in. For me, making more ice cream has been near the top of the list.

I made a batch of creme fraiche to serve over Billy’s strawberries for dessert on Saturday night and had exactly enough leftover to try to make the creme fraiche ice cream I’d been dreaming about. Coincidentally, I saw a recipe for “Ice Cream in a Bag” in the NY Times a few weeks ago. I was in a low-tech mood so I thought I’d give it a try.

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Basically, the idea is to put the ice cream mixture in a freezer bag, then sandwich the bag between two layers of salt and ice in a salad spinner or bowl with a lid for about 30 minutes. Halfway through, you knead the mixture and put it back under the ice to freeze. Problem is, mine never really froze. I know it was practically the hottest day of the year, but I gave it extra time and even had a fan on it.

Don’t get me wrong, it tasted divine beyond words. But, instead of consuming the whole thing as a decadent milkshake, I decide to call it quits with the bag and wait for my ice cream maker container to chill sufficiently to try again. I would need a thoroughly chilled mixture anyway and besides, it wasn’t a bad experiment for a steamy afternoon.

I couldn’t help but wonder if my expectations for firmness were too high so I did a little googling and found several recipes for ice cream made in a bag. You put the mixture in a small bag first, then in a larger one filled with ice and salt and tossing it around for 5 minutes or so. The main caveat being that somehow the salty water may get into the mixture. Not hard to imagine if a 10 year-old boy started tossing it around.

I opted to go back to the method using an electric ice cream maker, not low tech but tried and true. When it was done I sliced some luscious peaches from Rama Farm on top.

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The recipe is simple:

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1 cup creme fraiche

1 cup buttermilk

Juice of 1 lemon

1/2 cup superfine sugar

Blend for about 2 minutes. Chill in fridge until you are ready to freeze in an ice cream maker.

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We all loved the results.

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1 Responses »

  1. I want some!