I decided to make homemade ice cream again - this time a fancy “crème fraiche” recipe. It had a four-fork rating on Epicurious, so I thought it was going to be a pretty safe recipe. Best of all, you didn’t need any eggs! No need to make a custard to begin the recipe. Awesome!
I followed the readers’ instructions, substituting part of the buttermilk for evaporated milk and using superfine sugar.
And then there was the crème fraiche.
I didn’t quite have the two cups of crème that the recipe required, so I subbed a bit of yogurt cream (using my fancy coffee filter straining system).
You can see the water dripping into the mixing bowl. Less water means less ice crystals in your ice cream. Woot!
Sadly, I didn’t like this ice cream very much. True to the Epicurious reviews, it was very rich, but not quite tart enough to balance out the sweetness. I wonder whether I should have reduced the amount of sugar since I used superfine instead of regular old white sugar.
But the clincher was the crème fraiche taste. I had never used or tasted crème fraiche before and I guess I expected that it wouldn’t taste exactly like sour cream. Very expensive sour cream.
Girlfriendly rating: 2/5
Hey Lana, we met on a social media course last year (spring? fall? there was no snow…)
Tell me, where do you get your creme fraiche?
Thanks!
Hi Caitlin
I picked up the creme fraiche at one of the cheese shops in the Byward market - I can’t recall if it was the International House of Cheese… or that other one a couple of doors down!