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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.
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
-
⅓
cup white sugar
Directions
-
01In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside. In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and rum, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.
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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).