Description
Creme Fraiche Ice Cream with Blueberry Swirl, from the book The Slanted Door: Modern Vietnamese Cuisine by Charles Phan.
Makes 3 pints.
Ingredients
- FOR THE COMPOTE:
- 1 pound Blueberries
- 2 Tablespoons Sugar
- 2 teaspoons Lemon Juice
- ½ Lemon, Zested
- FOR THE ICE CREAM:
- 2-⅓ cups Heavy Cream
- 1 cup Whole Milk
- 1 cup Plus 2 Tablespoons Sugar
- ½ teaspoons Salt
- 10 Egg Yolks
- 1-¼ cup Crème Fraîche
Preparation
For the compote:
In a medium saucepan over low heat, combine all ingredients and cook until the compote thickens and coats the back of a spoon, 20–30 minutes. Let cool, then transfer to a jar. Refrigerate until ready to use.
For the ice cream:
In a medium saucepan, combine heavy cream, milk, sugar and salt and bring to a boil. Remove from heat and set side.
In a mixing bowl, whisk egg yolks together. Temper egg yolks by adding about ⅓ of the cream mixture while whisking constantly. Pour tempered egg mixture back into the pan with the cream mixture and return to the stovetop. Heat mixture until it reaches 180ºF on a candy thermometer.
Pour through a fine mesh strainer into a bowl and cool completely over an ice bath. Once the mixture is cool, fold in creme fraiche and cover with plastic wrap. Chill mixture overnight. It has to be as cool as possible.
Following the directions of your ice cream maker, freeze ice cream until it resembles soft-serve ice cream. I worked in 2 batches, 15–20 minutes each. Do not over-churn!
Transfer to a container. Swirl in 3/4 to 1 cup of compote (reserving the rest for another use). Freeze until firm.
