Le rhododendron commence à fleurir
Le dipladenia en fleur
Un verre de Rosé - bien frais!
Strawberry Crème Fraiche Ice Cream
Inspired by a recipe found here (which was adapted from David Lebovitz).
I’ve substituted a bit of crème fraiche which gives an ever so slight (and rich) tang… yum!
- 1 pound ripe strawberries, washed and hulled
- 1 TBl Chambord
- 1-1/4 cups sugar
- 1-1/2 cups heavy cream
- 5 large egg yolks
- 1 cup whole milk
- pinch of salt
- 1/2 cup crème fraiche
- 1 tsp freshly squeezed lemon juice
Make the strawberry puree: In a blender, puree the strawberries until completely smooth. Strain the berry puree through a fine mesh sieve into a glass bowl, taking care to extract all of the strawberry juice. Stir in 1/2 cup sugar and Chambord, cover and refrigerate until ready to use.
Make an ice bath: Fill a large bowl with several inches of ice water (half ice half water). Set a smaller metal bowl of at least a 6 cup capacity in the ice water. Pour 1/2 cup of the heavy cream into the inner bowl. This will help cool down the custard. Set a fine mesh strainer on top.
Make the custard: Whisk the egg yolks in a medium bowl and set aside. In a medium saucepan mix the remaining 1 cup of cream with the milk, the remaining 3/4 cup sugar and a pinch of salt. Heat the mixture over medium high heat stirring ocassionally, until the sugar dissolves and tiny bubbles begin to form around the edges of the pan. In a steady stream, pour half of the warmed cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low to medium heat, stirring constantly until the custard thickens slightly and measures 175°F to 180°F on an instant read thermometer. Do not let overheat or boil or it will curdle.
Immediately strain the custard into the cold cream in the ice bath.
Cool the custard: Stir the custard frequently over the ice bath until an instant rean thermometer measures 70°F. Add the strawberry puree and mix well.
Chill and freeze the custard: Chill the custard mixture in the refrigerator for at least 4 hours or overnight. Remove custard from refrigerator and stir in 1/2 cup of crème fraiche and the lemon juice. Freeze the ice cream in your ice cream maker according to manufacturer’s instructions. I used a simple Donvier hand crank model and it filled it to the brim but worked beautifully… It’s sooooo good!
Enjoy!
Beautiful flowers and scrumptuous ice cream! Will have to give that recipe a try. I also have the David Lebovitz book and his recipes are fantastic. You have great blog here–visiting via Greet’s Belgian Pearls and will be back again!
Deborah
Hi Deborah,
Glad to have you here. David’s ice creams are the best!
Hi there great blog. What fabric is underneath the wine glass. I am absolutely in love with rough texture and linen.
Hello linen lover,
The fabric under the glass in the photo is a tablecloth bought in the street markets of Florence. Those italians do that linen thing so well!