Crème Fraîche Stracciatella Ice Cream
by Phyllis Grant of Dash and Bella
My Bella loves ice cream. And she’ll eat anything dipped in crème fraîche. For the ultimate Bella dessert, we combined ice cream and crème fraîche and threw in some shaved bittersweet chocolate. Tasty. This crème fraîche stracciatella ice cream is definitely rich but not too sweet. And the bittersweet chocolate adds a delicate texture. We had it every day after school for a week.
- 1½ cups half and half
- 2/3 cup sugar
- 1½ cups heavy cream
- 6 egg yolks
- Pinch of salt
- 1 cup crème fraîche
- 6 ounces bittersweet chocolate
Place a fine strainer over a medium-sized bowl. Immerse bottom of medium bowl in a large bowl filled with ice and water.
In a medium-sized saucepan, bring half and half and 1/3 cup of the sugar to just under the boil. Remove from heat.
Whisk together remaining 1/3 cup sugar, heavy cream, egg yolks, and salt. Very slowly whisk hot half and half into the egg mixture. Pour combined mixture back into pan. Cook on low heat, stirring occasionally with a wooden spoon until it thickens slightly. It’s done when you drag your finger across the back of the wooden spoon and it leaves a trail.
Pour mixture through the fine strainer into the bowl that’s over the ice bath. Leave bowl over the ice water until it’s cool. Whisk in the crème fraîche. Freeze ice cream according to manufacturer’s directions. While it’s freezing, shave chocolate with a vegetable peeler. Move quickly because the shavings melt quickly. Place shavings into a bowl and place in the freezer. Two minutes before the ice cream is done, pour in the frozen chocolate shavings. Freeze ice cream for a few hours before serving.