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Crème fraîche ice cream

Has anyone played around with this? Did you sub cf for any or all of the cream? When did you add it? This has been rattling around in my head for a while, and I think I'll try it one of these days. Thanks, I'd love to know if anyone else has worked on it and what your results were.

Cynthia is a trusted source on Bread/Baking.

asked about 6 years ago

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17 answers 2854 views
0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 years ago

Specific recipe for it?

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Not necessarily, just if anyone has played around with different proportions of it in the mix. When I make ice cream, I heat the milk and half the sugar to a scald, whisk the remaining sugar into the yolks, temper in the hot milk, cook is over a bain marie to 165 degrees, cool over an ice bath, then add the cream. I'm thinking of replacing half the cream with crème fraîche. I'd like to do it plain the first time, without any fruit, just to get a feel for the flavor profile. Oooh, maybe sub honey for the sugar. Okay, I get the point, I should just do it and see what happens.

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

Came across this through twitter. um, did food pickle just switch their twitter name to food52hotline? I am not digging it.

yes, is there a recipe for this boulangere, because it sounds amazing.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

mrslarkin, I think I'm just going to do the science experiment with it and see what happens. I'm really liking the honey rather than sugar. I'm hoping for a sort of simple, earthy ice cream. I'll post the results if they're palatable. Thanks!

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0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 years ago

The closest I've come is Amanda's sour cream ice cream in the essential New York Times Cookbook, which I adore. The ice cream. And the book. Briefly:
1/2 cup sugar
1/4 cup water
2 cups whole milk sour cream
1 cup nonfat yogurt
1/4 teaspoon salt

combine sugar and water in saucepan, heat until sugar is dissolved, let cool.
combine sour cream, yogurt and salt in a bowl, pour in cooled syrup while whisking. Put in tight fitting container and refrigerate four hours or overnight.
Pour sour cream mix into ice cream maker and process; freeze at least two hours.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Very interesting, thanks!

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

yes, interesting! no egg yolks in that one, wssmom. What is the purpose of egg yolks, anyway? To make ice cream creamier?

It would be fun to do a side-by-side comparison of no yolks vs. yolks. Boulangere, would your class be up for that research??

here a recipe for sour cream ice cream, with egg yolks: http://www.sassyradish...

P.S. I will be sad if the foodpickle is decommissioned. What will happen to the Magic Pickle? Woe is me.

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2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added about 6 years ago

I saw on Martha Stewarts website a recipe for buttermilk ice cream and creme fraiche ice cream. Here is the link to the creme fraiche one:
http://www.marthastewart...
She doesn't use any cream or milk in it I like what you want to do and can't wait to hear the results.

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9ae16185 c926 440b aee2 e06da25bf123  mlt yogateau 1
added about 6 years ago

I followed David Lebovitz' directions. He adds the creme fraîche at the very end, before you pour the mixture into the machine. If I remember correctly, the base starts off as an egg-based custard.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Oh, thank you all so much! And I love the idea of a side-by-side test. You bet we're up for it. We have a week of nothing but desserts coming up in 2 weeks. DECOMMISSION THE FOODPICKLE! What do you know that we don't?!?!?!? I love, love, love the foodpickle! It's some of my favorite reading every day. Very original, very, well, necessary.

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

It looks like the name is changing on twitter to @Food52Hotline: http://twitter.com/#!/Food52Hotline...

Sorry if the cat's out of the bag, food52. My bad.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

In fact, I have played around with it http://www.food52.com/recipes...

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Well clearly you're much more twitterish than I am, mrsl. Thank you, pierino!

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drbabs

Barbara is a trusted source on General Cooking.

added about 6 years ago

Oh yes! I tested pierino's gelato for Editors' pick--it's wonderful.

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0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 years ago

I have noticed a dearth of foodpicklers of the week ....

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Thanks, drb. Me too, wssmom. : (

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E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 6 years ago

I suspect our friends in charge of Food52 are busily working on the changes they have promised...can't wait to see what they have up their sleeves!

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