Crème Fraîche Ice Cream with Chocolate Chips and Crystallized Ginger
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.
Ingredients
-
1
large egg plus 1 large egg yolk
-
⅓
cup white sugar
Directions

Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe