CrÈme Fraîche Ice Cream

The name alone suggests that this is a rich, but oh-so-delicious ice cream. A reader from an old Gourmet magazine requested the recipe for this ice cream he had enjoyed at Michael Mina's restaurant in San Francisco. It was in the column of a 2007 Gourmet Magazine called “You asked for it.” Those old Gourmet magazines are dear to me. 
I needed a rich ice cream that my husband could enjoy and hopefully help him regain some of the weight lost during his cancer treatment. For those who want to avoid gaining extra weight, a little of this ice cream goes a long way. Crème Fraîche adds a lot of flavor to the vanilla base and one scoop is all you need, fresh strawberries are a nice addition. 
Life has almost returned to normal after a long illness with a challenging treatment. Again and again, I can’t be thankful enough for the help and support I received. We've had some really warm days here on the California coast, and this ice cream was just perfect for a refreshing treat. My old ice cream maker, which resided in the garage because of the horrible noise it made when churning, was replaced by a new one that had sat unused for a year. It was time to finally put it to use.

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Ingredients:
This recipe makes about 2 cups of ice cream. I did not add the lemon juice because my husband can’t tolerate any acidic food. 
1 vanilla bean
1 cup heavy cream
½ cup sugar
4 egg yolks at room temperature
1 cup crème fraîche 
1 tsp fresh lemon juice
A pinch of salt
Instructions:
Half the vanilla bean lengthwise and scrape the beans with the tip of a sharp knife into a 2-quart heavy pot. Add the cream, sugar, and a pinch of salt. Bring it to a boil, stirring until the sugar is dissolved, then remove from the heat.
In the meantime, whisk the egg yolks in a bowl until smooth. Then, in a slow stream, add half of the hot cream ( careful, you don’t want to get scrambled eggs), whisking until combined well. 
Add the yolk mixture to the pot in a slow stream, along with the remaining mixture. Cook until the mixture thickens, stirring constantly, and the temperature reaches 170 degrees, about 3 minutes.
Pour the custard through a fine-mesh sieve into a metal bowl set in a larger bowl filled with ice and cold water. Cool to room temperature, stirring occasionally. Remove the custard from the ice bath and gently whisk in the crème fraîche and lemon juice, if using, until smooth. Freeze in an ice cream maker. My machine took 40 minutes to freeze the ice cream. Transfer to an airtight container and put in the freezer to harden, which will take about 4 hours. 
As I mentioned earlier, a little goes a long way, and sliced strawberries make a great addition.
Guten Appetit!
Recipe from  a 2007 Gourmet Magazine 
Adapted by the Sunnycovechef

As you all know, I love to spend Easter in my village in Germany with all the old Easter traditions. But not this year. Instead, I will enjoy a quiet day with my husband and friends. 
Here are some other spring recipes you may enjoy.
         This German strawberry cake is a delicious treat to celebrate Spring.
​                                        Click here for the recipe.

        Maybe you'll like this quiche recipe for enjoying a sunny day.
​                                        Click here for the recipe