Happy last Monday in August, friends!
Are we plowing through these final few weeks of Summer, or what? It feels like I was just telling you we had 7 weeks left to live and laugh and frolic in the sweet Summer sun, and now - poof – we’re down to like 27 days or something! It’s insanity. The train is moving too fast! I need more time! I don’t have boots yet!
In spite of the speeding days, I’m still working hard on that late Summer bucket list. Over the weekend I crossed off one more thing – homemade ice cream! I know most of you cool kids have been making it since June (or May!), so you’re like… um, ice cream? Yeeeeeah. Ok. Big deal. But! This was my first go this Summer, so it like totally is! Plus, raspberries & creme fraiche in ice cream? It’s brag worthy, guys. Addicting, too.
This is a totally fancy pants ice cream flavor, because boat loads of fresh raspberries are a total life luxury. Adding creme fraiche – hello, double luxury! We’re living good.
The texture is so smooth and creamy and exactly what you wish all ice cream felt like in your mouth. The flavor? Major raspberry BOOM happening, with a lovely but subtle tang from the silky creme fraiche. It’s majorly lovely and special and pink and I highly recommend you hunting down the last of Summers raspberries to make your very own batch.
Raspberry Creme Fraiche Ice Cream – Baker by Nature
Makes about 8 cups of ice cream
2 pints fresh raspberries
1 1/2 cups sugar, divided
6 egg yolks
1 cup heavy cream
1 1/2 cups milk
8 ounces creme fraiche
In a blender or food processor pulse the fresh raspberries with 3/4 cup of sugar until smooth. Place mixture in the refrigerator while preparing the rest of the recipe; it needs to be cold.
Beat egg yolks with 1/2 cup sugar and set aside.
Heat milk with remaining sugar over a medium low flame, stirring until sugar is completely dissolved.
Whisk a little of the hot milk mixture into yolks, then whisk yolk mixture into rest of hot milk. Cook over low heat, stirring constantly, until slightly thickened.
Stir in creme fraiche and refrigerate several hours or overnight.
Just before freezing, combine the raspberry puree with the ice cream mixture. Freeze in ice cream maker according to your manufacturer’s instructions.