While I do love custard based ice creams, this one solved two problems: I wanted to make and eat some ice cream right away, and I needed to use up a batch of homemade crème fraîche before it went "south". All you do here is blend the ice cream ingredients, then freeze in an ice cream maker- no tempering the yolks, waiting for the custard to cool, etc. This is best right out of the ice cream maker when it has a soft and fabulous texture; it will harden up considerably after being in the freezer overnight. If you'd like to make your own creme fraiche, you can find the recipe I used on my blog: http://www.healthygreenkitchen.com/diy-creme-fraiche.html —WinnieAb
Test Kitchen Notes
WHO: WinnieAb is a food writer and photographer from New Paltz, NY.
WHAT: A delicate, not-too-sweet ice cream that's (almost) instant gratification.
HOW: Blend your base, pour it into the ice cream maker, and eat it as soon as it emerges.
WHY WE LOVE IT: We love that this ice cream is made with just four ingredients that we're likely to have on hand this time of year. The texture of this is best right out of the ice cream maker -- so get ready to eat it immediately! —The Editors
4 to 6
sliced organic strawberries
1 1/2 cups
crème fraîche (I used homemade)
milk, half and half or heavy cream (I used milk)
pure maple syrup
In This Recipe
Combine all ingredients in a blender and process until smooth.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.