I don’t think there is a more classic combination than strawberries and crème fraîche, and together they make a remarkable ice cream. You’ll love this with shortcakes or a baked berry crisp, or simply with ripe raspberries and blueberries tossed with a Fabulous Flavored Sugar (see Notes).
- 1 pint ripe strawberries, hulled and sliced
- 1 cup sugar
- 1 cup heavy (whipping) cream
- 1 cup crème fraîche, homemade or store-bought (see Notes)
- 2 to 3 tablespoons fresh lemon juice
- 1 tablespoon pure vanilla extract
- Pinch of salt
STEP 1: Puree the strawberries with the sugar in a food processor. Transfer to a large glass measuring bowl and whisk in the cream, creme fraiche, lemon juice to taste, vanilla, and salt. Refrigerate, covered, until thoroughly chilled.
STEP 2: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. After churning, the ice cream will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours. This is best served on the day it’s made.
Nutritional information is based on 8 servings.