Creme Fraiche Ice Cream - milk

Method

• Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
• Warm the milk, sugar, and salt in a medium saucepan.
• In a separate medium bowl, whisk together the egg yolks.
• Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• Pour the custard through the strainer and stir until cool over an ice bath.
• Chill thoroughly in the refrigerator.
• Once cool, whisk in the creme fraiche, then freeze the mixture in your ice cream maker according to the manufacturers instructions.
• If creme fraiche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about.
• To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the creme fraiche.
• Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
• Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curacao (or another liqueur) and then spooning the warm cherries over scoops of Creme Fraiche Ice Cream.