Crème Fraîche Strawberry Ice Cream

A bowl of crème fraîche strawberry swirl ice cream.

Crème Fraîche Strawberry Ice Cream

5 Stars (1 Review)

Yield: 6 servings

prep time: 45

cook time: 25

Additional Time: 4

total time: 5 10

This homemade Crème Fraîche Strawberry Ice Cream is luxuriously rich and creamy, with a delightful tangy flavor and a swirl of sweet roasted strawberries. It's a gorgeous, delicious frozen summer treat!

Ingredients

For the roasted strawberry swirl

2 cups hulled strawberries sliced 1/4-inch thick
⅓ cup sugar
2 tablespoons freshly squeezed lemon juice

For the crème fraîche ice cream base

1 cup whole milk
¾ cup sugar
big pinch of kosher salt
5 large egg yolks
2 cups crème fraîche

Instructions

For the roasted strawberry swirl

Preheat oven to 375° F.
In a 9" glass or ceramic baking dish, stir together the strawberries and sugar. Roast for 25 minutes, or until softened and fragrant. Remove from oven. Let cool slightly.
In a food processor, or with an immersion blender, puree the roasted strawberries with the lemon juice. Place mixture in refrigerator to cool.

For the crème fraîche ice cream base

Prepare a medium bowl with a mesh strainer over the top. Set this in an ice bath.
In a medium saucepan over medium heat, warm milk, sugar, and salt. Stir until warmed and the sugar has dissolved.
In a separate medium bowl, whisk the egg yolks.
Very slowly pour the warmed milk into the egg yolks, whisking constantly. Then scrape warmed egg yolks back into the saucepan and place back over medium heat. Stir mixture constantly with a heatproof spatula or wooden spoon, scraping the bottom as you stir. Once the mixture has thickened enough to coat the back of the spoon, pour the custard through the strainer. Remove strainer and stir custard over the ice bath until it is completely cool. Place custard in refrigerator to chill thoroughly, at least two hours.
Once custard is fully chilled, whisk in crème fraîche. Then freeze mixture in chilled ice cream maker according to manufacturer's instructions. Using the Pampered Chef ice cream maker, this only took about 15 minutes to reach the desired softly frozen consistency.
In a small bowl, whisk together ½ cup of the chilled roasted strawberry puree and ¼ cup of the softly frozen crème fraîche ice cream to make the roasted strawberry swirl. You will have extra roasted strawberry puree. Place it in the refrigerator for another use - it's great spooned over ice cream or pound cake, and mixed into lemonade.
In a container that holds about 5 cups, spread half of the crème fraîche ice cream evenly into the bottom. Add about ⅔ of the roasted strawberry swirl followed by the remaining crème fraîche ice cream, spreading evenly. Top with remaining roasted strawberry swirl. Then use a knife to run a few swirls few swirls through the container, to lightly combine the layers.
Place container in freezer to freeze completely, at least 4 hours.

Notes

Crème fraîche ice cream base adapted from The Perfect Scoop by David Lebovitz.

Nutrition Information:

Serving: 1 Calories: 671kcal Carbohydrates: 54g Protein: 11g Fat: 47g Saturated Fat: 28g Polyunsaturated Fat: 16g Trans Fat: 2g Cholesterol: 345mg Sodium: 259mg Fiber: 1g Sugar: 51g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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