Creme Fraiche Ice Cream With Two Granitas Recipes

Steps:

• Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
• Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
• To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

Steps:

• Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.

Steps:

• To make the ice cream: Whisk the egg yolks in a large stainless-steel bowl. Gradually whisk in the sugar and creme fraiche until smooth. Strain. Pour the mixture into an ice cream maker and proceed as directed.
• To make the granitas: Combine all ingredients for each granita in separate shallow pans, large enough so the mixture is no more than 1/4 inch deep. Freeze and stir each mixture every 15 minutes for 40 minutes, or until it looks like shaved ice.
• Scoop the creme fraiche ice cream into four chilled bowls. Place equal amounts of both granita on each side. Serve immediately.

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Steps:

• Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
• Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• If crème fraîche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the crème fraîche. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
• Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curaçao (or another liqueur) and then spooning the warm cherries over scoops of Crème Fraîche Ice Cream.

Steps:

• In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.