• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Ice Cream & Frozen Treats

    5 from 1 review

    Crème Fraîche Ice Cream

    By Alanna Taylor-Tobin on Sep 18, 2013 (updated Feb 4, 2020) / Leave a Comment

    Jump to Recipe Print Recipe

    Crème Fraîche Ice Cream in a bowl

    More Ice Cream Recipes:

    • Coffee Halva Chocolate Chip Ice Cream
    • Boozy Banana Butterscotch Ice Cream
    • Bourbon Apple Crisp Ice Cream
    • Roasted Cherry Vanilla Ice Cream

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this creme fraiche ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Crème Fraîche Ice Cream

    Print Recipe Pin Recipe
    A delicious and fresh homemade ice cream.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Chilling time: 6 hours hours 30 minutes minutes
    Total: 30 minutes minutes
    Servings: 8 servings (about 1 quart).

    Ingredients

    • 1 cup cold crème fraîche
    • 1 cup half and half, plus another 1/2 cup
    • 4 egg yolks
    • 1/2 cup sugar
    • pinch salt

    Instructions

    • In a medium-sized bowl, whisk together the crème fraîche and 1/2 cup of the half and half. Set a fine mesh strainer over the bowl, and set aside.
    • In a medium saucepan, heat 1 cup of the half and half until steamy and small bubbles appear around the sides of the pan. If you have an instant-read thermometer, have it handy.
    • Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. Whisking constantly with one hand, pour the hot dairy very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling from the heat of the dairy.) Pour the mixture back into the pot and set over a low flame. Cook, stirring constantly with a heat-proof silicone spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened filon the bottom of the pot (you may have to tilt the pan to see it), or registers 170º on an instant-read thermometer, 3-5 minutes. Don't let the mixture boil.
    • Immediately pour the custard through the strainer and into the container of cold cream and half and half. Give the mixture a stir, and chill until very cold, at least 4 hours, and preferably overnight.
    • Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it twice during this time. Churn in an ice cream maker. Scrape the ice cream into a chilled container, and 'cure' in the freezer for at least 2 hours for a firmer consistency.
    • Homemade ice cream is best eaten within the first few days of being made, but will keep for a month or two in the freezer. To prevent crystallization, store the ice cream with a piece of parchment paper pressed directly onto the surface of the ice cream, and store in an airtight container.

    Notes

    Serve this tangy, rich ice cream over any warm fruit dessert, such as Blackberry Balsamic Crisps.
    You can make your own crème fraîche by stirring 1 tablespoon buttermilk (or crème fraîche) into 1 cup of heavy cream. Cover and let stand at room temperature for 12-24 hours, until thickened, stirring two or three times to prevent a crust of cream from forming on the top. Store in the refrigerator for up to a week.
    Save the egg whites for making financiers, pistachio chocolate torte, or macaroons. They will keep in the fridge for up to a week, or in the freezer for several months.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 219kcalCarbohydrates: 15gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 150mgSodium: 32mgPotassium: 71mgSugar: 13gVitamin A: 675IUVitamin C: 0.4mgCalcium: 63mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Crème Fraîche Ice Cream

    Serve this tangy, rich ice cream over any warm fruit dessert, such as Blackberry Balsamic Crisps. You can make your own crème fraîche by stirring 1 tablespoon buttermilk (or crème fraîche) into 1 cup of heavy cream. Cover and let stand at room temperature for 12-24 hours, until thickened, stirring two or three times to prevent a crust of cream from forming on the top. Store in the refrigerator for up to a week. Save the egg whites for making financiers, pistachio chocolate torte, or macaroons. They will keep in the fridge for up to a week, or in the freezer for several months.

    Makes about 1 quart

    1 cup cold crème fraîche
    1 cup half and half, plus another 1/2 cup
    4 egg yolks
    1/2 cup sugar
    pinch salt

    In a medium-sized bowl, whisk together the crème fraîche and 1/2 cup of the half and half. Set a fine mesh strainer over the bowl, and set aside.

    In a medium saucepan, heat 1 cup of the half and half until steamy and small bubbles appear around the sides of the pan. If you have an instant-read thermometer, have it handy.

    Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. Whisking constantly with one hand, pour the hot dairy very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling from the heat of the dairy.) Pour the mixture back into the pot and set over a low flame. Cook, stirring constantly with a heat-proof silicone spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened film) on the bottom of the pot (you may have to tilt the pan to see it), or registers 170º on an instant-read thermometer, 3-5 minutes. Don't let the mixture boil.

    Immediately pour the custard through the strainer and into the container of cold cream and half and half. Give the mixture a stir, and chill until very cold, at least 4 hours, and preferably overnight.

    Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it twice during this time. Churn in an ice cream maker. Scrape the ice cream into a chilled container, and 'cure' in the freezer for at least 2 hours for a firmer consistency.

    Homemade ice cream is best eaten within the first few days of being made, but will keep for a month or two in the freezer. To prevent crystallization, store the ice cream with a piece of parchment paper pressed directly onto the surface of the ice cream, and store in an airtight container.

    tub of Crème Fraîche Ice Cream

    You might also like...

    Summer
    « Rosemary Peach Maple Leaf Cocktail
    Blackberry Balsamic Crisps with Rye-Oat Crumble »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

https://bojongourmet.com/gluten-free-tres-leches-cake-dairy-free/

#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack