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
Ingredients:
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
Instructions:
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.
Sarah says
WANT TO EAT.
Stacy | Wicked Good Kitchen says
Love raspberries and love this ice cream recipe, Ashley! Just brimming over with fresh summer flavors. I’m with you…holding onto summer as long as I can…even though fall is my favorite time of year. Loving those beautiful vertical moody photos, too. Pinning tonight, my friend! xo
Jennifer @ Not Your Momma's Cookie says
Bring on the fall! You can still have this beautiful, amazing ice cream then too! 😉
Lauren @ Climbing Grier Mountain says
HOLY DELICIOUSNESS!! This looks amaze-fraiche! {sorry!}
Amanda @ Once Upon a Recipe says
Dang girl, you are living the summer life. This ice cream looks and sounds gorgeous, and you have totally inspired me to make some homemade ice cream like, stat. I had intentions of making ice cream on the regular but other bucket list items have kind of interfered with that so far. But no more!
Alyssa (Everyday Maven) says
Nice! This would be the perfect hot summer night treat.
Jackie {Domestic Fits} says
Creme Fraiche ice cream?! I can’t even take it.
Ashley Bee (Quarter Life Crisis Cuisine) says
Yum! I love creme fraiche, but haven’t had any since Europe. I never thought to make ice cream out of it, how cool!
Nicole @ Young, Broke and Hungry says
I want these ice cream recipes to keep getting posted until the very last minute!
Cathy Pollak ~ Noble Pig says
I love the moody photograph colors with this pink ice cream. What a yummy combo too!