Chocolate Creme Fraiche Ice Cream Recipes

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CRèME FRAîCHE ICE CREAM



Crème fraîche ice cream image

Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!

Provided by Sarah Cook

Categories     Treat

Time 20m

Number Of Ingredients 5

200ml milk
175g caster sugar
600g full-fat crème fraîche
zest 1 lemon
½ tsp vanilla extract

Steps:

  • Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.

Nutrition Facts : Calories 382 calories, Fat 30 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE CREME FRAICHE ICE CREAM



Chocolate Creme Fraiche Ice Cream image

A rich dark chocolate ice cream.

Provided by ROQUEMOMA

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Chocolate Ice Cream Recipes

Time 4h10m

Yield 8

Number Of Ingredients 6

6 (1 ounce) squares bittersweet chocolate, chopped
1 cup 2% milk
2 cups creme fraiche
½ cup white sugar
¼ cup maple syrup
1 teaspoon vanilla extract

Steps:

  • Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
  • Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 34.6 g, Cholesterol 84.8 mg, Fat 30.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 19 g, Sodium 34.9 mg, Sugar 31.4 g

PECAN TART WITH MEXICAN HOT CHOCOLATE AND CREME FRAICHE ICE CREAM



Pecan Tart With Mexican Hot Chocolate and Creme Fraiche Ice Cream image

Provided by Tyler Florence

Categories     dessert

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 37

2 1/2 cups all-purpose flour, plus more for rolling
1/2 tablespoon kosher salt
1/2 pound (2 sticks) unsalted butter
3/4 stick (6 tablespoons) unsalted butter
1 1/4 cups brown sugar
3/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 cup cream cheese
1/2 teaspoon orange zest
1/4 teaspoon kosher salt
3 large eggs
2 cups pecan halves and pieces
Hot Chocolate, recipe follows
Powdered sugar, for dusting
Creme Fraiche Ice Cream, recipe follows
Candied Orange Zest, recipe follows
Baby sweet potato leaves, for garnish
1/2 cup chopped chocolate (68 percent cacao)
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
Pinch ground cloves
1 dried New Mexican chile, chopped
14 large egg yolks plus 2 large whole eggs
1 3/4 cups granulated sugar
1 1/2 teaspoons kosher salt
1 quart heavy cream
2 cups creme fraiche
2 cups milk
1 orange
1/2 cup raw cane sugar
1 1/2 cups granulated sugar

Steps:

  • For the pie dough: Preheat the oven to 350 degrees F.
  • Place the flour, salt and butter in a food processor and blend until it comes to a pea-size crumble. Dump that mixture out into a bowl and pour 5 tablespoons cold water in. Mix to bind it with your hands just until it comes together, then wrap and let rest for 15 minutes. (Be careful not to overmix your dough to form gluten.)
  • Roll the dough out to 1/8-inch thick on a floured surface, then press into a 10-inch fluted tart pan, being careful to get all the edges pressed into the corners. Using a fork, poke holes in the dough so it doesn't bubble while baking. Gently lay cheesecloth over the top of the tart and pour in 1 cup of pie weights to blind bake the shell. Bake until blond (light golden brown), 18 to 20 minutes.
  • For the filling: Melt the butter in a saucepan and whisk in the brown sugar, corn syrup and vanilla until smooth.
  • Combine the cream cheese, orange zest, salt and eggs together in a stand mixer and beat with the whisk attachment on high speed, stopping to scrape down the sides of the mixer once, until smooth and not lumpy, about 3 minutes. On low speed add your hot sugar and butter mixture to your egg and cream cheese mixture. Fold the pecans into the mixture and fill the tart shell.
  • Bake until set, 12 to 15 minutes.
  • Place the Hot Chocolate on the bottom of a plate in a circular puddle. Dust the top of the tart with powdered sugar, then place over the hot chocolate. Quenelle the Creme Fraiche Ice Cream (form into football shapes) and place it on top of the tart. Garnish with the Candied Orange Zest and potato leaves.
  • Place the chocolate in a large bowl and set aside.
  • Combine the cream, granulated sugar, corn syrup, vanilla, cinnamon, coriander, salt, allspice, cloves and chile in a saucepot and bring to 180 degrees F. Remove from the heat, strain all of the solids out of the cream mixture and pour over the chocolate.
  • Let sit 1 minute, then whisk until it all comes together.
  • Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
  • Combine the cream, crème fraiche and milk in a pot over medium heat and bring to 180 degrees F.
  • Temper the hot cream into your egg mixture by adding a small amount of the hot cream to the egg mixture, whisking constantly, then whisking the egg mixture into the hot cream, whisking constantly. Let cool to room temperature, then strain.
  • Pour the custard into the ice cream machine.
  • Run the machine according to its instructions until thick and creamy, about 20 minutes. Remove from the machine and let it set up the rest of the way in the freezer, about 4 hours.
  • Peel zests from the orange with a peeler.
  • Roll the zests up and cut them into chiffonade strips.
  • Mix the raw sugar together with 1/2 cup granulated sugar on a tray and set aside.
  • Stir together the remaining cup granulated sugar with 1/3 cup water in a pot and wipe the sides of the pot down with a wet hand. Bring this solution up to 242 degrees F.
  • Throw the orange zests into the pot and swirl the pot a few times. Take off the heat.
  • Strain through a sieve to retrieve the orange zests. Immediately throw the orange zests into the sugar mixture and toss quickly so that they separate and crystalize in the sugar.
  • Transfer zests to parchment paper and let harden, about 1 hour.

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