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Crème Fraiche Ice Cream



  • 3/4 cup whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 cups crème fraiche
  • 1/4 tsp vanilla extract


  1. In a small saucepot, warm half of the milk with the sugar and salt. In a small, bowl whisk together the egg yolks and remaining milk.
  2. Temper the egg mixture by slowly pouring the warm milk into the yolks, whisking constantly.
  3. Return the mixture into the saucepot and continue to cook over low heat, stirring constantly. While cooking the mixture, take care not to scramble the eggs. Stir carefully, scraping the bottom and sides of the pot. Continue cooking until the liquid lightly coats the spoon, or use a thermometer to cook it to 155˚ F.
  4. Immediately remove from the heat and strain into a medium-sized bowl. Continue stirring until cool.
  5. Once cool, fold in the crème fraiche and vanilla extract.
  6. Churn the ice cream according to your ice cream maker manufacturer’s instructions.

Do not store the un-churned ice cream base overnight as it will continue to thicken.

Although a dollop of crème fraiche is delicious on top a bowl of chili or on blinis with caviar, it is an equally suitable ingredient for dessert. When added to an ice cream recipe, the creamy texture and acidity of crème fraiche give the ice cream a refreshingly tart flavor that pairs perfectly with fresh berries and a sprinkling of brown sugar. 

Hudson Valley Restaurant Week is back this April 8-21!