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Crème Fraîche Ice Cream with Chocolate Chips and Crystallized Ginger

3 cups

12 hours 30 minutes active

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Straight out of the machine, the ice cream will be very soft, but it will firm to a scoopable consistency after several hours in the freezer. The eggs in this recipe are not fully cooked. If you avoid undercooked eggs, follow these instructions: After whisking the hot half-and-half into the eggs, return the mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and the mixture reaches 165°F, 1 to 2 minutes. Pour through a mesh strainer into a bowl, then continue with the recipe.

3

cups

Tip

Don’t omit the dark rum. Without it, the ice cream won't be as smooth and silky.

12 hours

30 minutes active

Ingredients

  • 1

    large egg plus 1 large egg yolk

  • cup white sugar

Directions

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Reviews
David C.

This flavor wasn't a hit in our household (the orange-clove version was a home run). The flavors were sort of random. Next time, I'll probably omit the ginger and substitute chopped pecans. The creme fraiche recipe (plus alcohol) concept is great, though, making a consistently creamy product, even with the lame ice cream maker I have. And I've been making the creme fraiche myself (1 cup of creme, 1 tablespoon yogurt whey from making yogurt, left on the counter 24 hours covered with a coffee filter).