clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Créme Fraîche Ice Cream

Homemade Créme Fraîche Ice Cream


From David Lebovitz’s The Perfect Scoop


  • 1 cup whole milk
  • 3/4 cup sugar
  • big pinch salt (I used kosher)
  • 5 large egg yolks
  • 2 cups créme fraíche


  1. Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
  2. Warm the milk, sugar and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
  4. Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Note: Mine thickened up really quickly. After about 12 minutes, I stopped my machine.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Ice Cream
  • Method: Ice Cream Maker
  • Cuisine: American

Keywords: ice cream, creme fraiche, dessert