STRAWBERRY AND CREME FRAICHE ICE CREAM
4 cups strawberries
2 cups creme fraiche or sour cream (do not use non-fat or low-fat)
1 cup heavy cream
1 cup sugar
1 teaspoon vanilla extract
Pinch of salt
Crisp butter cookies or tuiles for serving, optional
Hull strawberries and coarsely chop; you should have about 3 cups.
In blender, combine strawberries, creme fraiche, cream, sugar, vanilla and salt, and puree until smooth. Cover and refrigerate to chill thoroughly, about 3 hours.
Pour strawberry mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and freeze until firm, at least 4 hours or up to 2 days, before serving.
Serve accompanied with cookies.
Makes 1 quart
Source: Williams-Sonoma Fruit Dessert by Carolyn Beth Weil
0743261895
4 cups strawberries
2 cups creme fraiche or sour cream (do not use non-fat or low-fat)
1 cup heavy cream
1 cup sugar
1 teaspoon vanilla extract
Pinch of salt
Crisp butter cookies or tuiles for serving, optional
Hull strawberries and coarsely chop; you should have about 3 cups.
In blender, combine strawberries, creme fraiche, cream, sugar, vanilla and salt, and puree until smooth. Cover and refrigerate to chill thoroughly, about 3 hours.
Pour strawberry mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and freeze until firm, at least 4 hours or up to 2 days, before serving.
Serve accompanied with cookies.
Makes 1 quart
Source: Williams-Sonoma Fruit Dessert by Carolyn Beth Weil
0743261895
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