Creme Fraiche and Honey Ice Cream with Variations

By lorik

Ingredients

• Orange-Clove:
• 1 large egg plus 1 large egg yolk
• 1/3 cup white sugar
• 1/8 teaspoon kosher salt
• 1 cup half-and-half
• 1/4 cup honey
• 1 cup crème fraîche
• 1 teaspoon vanilla extract
• 1 tablespoon vodka
• 1 large egg plus 1 large egg yolk
• 1/3 cup white sugar
• 1/8 teaspoon kosher salt
• 1 cup half-and-half
• 1/4 cup honey
• 6 strips orange zest (about 1 orange)
• 1 teaspoon whole cloves
• 1 cup crème fraîche
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon
• Chocolate-Ginger:
• 1 large egg plus 1 large egg yolk
• 1/3 cup white sugar
• 1/8 teaspoon kosher salt
• 1 cup half-and-half
• 1/4 cup honey
• 1 cup crème fraîche
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum
• 1/2 cup finely chopped bittersweet chocolate
• 1/4 cup chopped crystalized ginger

Details

Servings 4
Adapted from 177milkstreet.com

Preparation

Step 1

In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside.  In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and vodka, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.

Freeze in an ice-cream machine according to the manufacturer's instructions. Straight from the machine, the ice cream will be very soft but it will firm up in the freezer. Transfer to a 1-quart container. Press a sheet of plastic wrap directly against the surface of the ice cream and freeze for at least 8 hours or up to 1 week.

Tip: Don’t omit the vodka. Without it, the ice cream won't be as smooth and silky.

Orange-Clove:
In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside.  In a small saucepan over medium-high, bring the half-and-half, honey, orange zest, and whole cloves to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and bourbon, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours. Just before churning, strain the chilled ice-cream base, discarding the zest and cloves.

Freeze in an ice-cream machine according to the manufacturer's instructions. Straight from the machine, the ice cream will be very soft but it will firm up in the freezer. Transfer to a 1-quart container. Press a sheet of plastic wrap directly against the surface of the ice cream and freeze for at least 8 hours or up to 1 week.

Tip: Don’t omit the bourbon. Without it, the ice cream won't be as smooth and silky.

Chocolate-Ginger:
In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside.  In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and rum, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.

Freeze in an ice-cream machine according to the manufacturer's instructions. Add the chocolate and ginger to the ice cream during the last few minutes of churning. Straight from the machine, the ice cream will be very soft but it will firm up in the freezer. Transfer to a 1-quart container. Press a sheet of plastic wrap directly against the surface of the ice cream and freeze for at least 8 hours or up to 1 week.