Strawberry Sundaes With Crème Fraîche Ice Cream Recipes

STRAWBERRIES ROMANOFF WITH CRèME FRAîCHE ICE CREAM

Steps:

• For ice cream:
• Place fine strainer over large glass bowl. Fill another bowl (larger than bowl with strainer) halfway with ice and water. Whisk sugar and egg yolks in third large bowl to blend. Combine crème fraîche, buttermilk, lemon juice, lemon peel, and salt in heavy large saucepan. Stir constantly over medium heat just until hot (do not allow mixture to boil), about 4 minutes. Gradually whisk crème fraîche mixture into yolk mixture. Return mixture to same saucepan. Stir constantly over medium heat just until instant-read thermometer inserted into custard registers 170&Deg;F and custard thickens very slightly, about 4 minutes (do not boil). Pour custard through strainer set over bowl. Set bowl with custard in bowl filled with ice water; whisk occasionally until custard is cold. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.
• For berries:
• Toss quartered berries, orange juice, powdered sugar, Grand Marnier, and orange peel in medium bowl. Cover and refrigerate at least 1 hour. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
• Scoop ice cream into 6 dessert glasses or bowls. Top with berry mixture. Garnish each serving with 1 whole berry and serve.
• Available at most supermarkets and at specialty foods stores.

CRèME FRAîCHE ICE CREAM

Steps:

• Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.

STRAWBERRY CRèME FRAîCHE ICE CREAM

Steps:

• Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
• Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
• To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

STRAWBERRY SUNDAES WITH CRèME FRAîCHE ICE CREAM

Steps:

• Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
• Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container. Freeze until firm. (Can be made 3 days ahead. Keep frozen.)
• Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.