Makes about 1 quart
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 (page 155 of the book).
1 pint ripe strawberries, hulled and sliced
1 cup sugar
1 cup heavy (whipping) cream
1 cup crème fraîche, homemade (page 153) or store-bought
2 to 3 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
pinch of salt
STEP 1 : Purée the strawberries with the sugar in a food processor. Transfer to a large glass measure or a bowl and whisk in the cream, crème fraîche, 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.
Luscious Berry Desserts
by Lori Longbotham
Photographs by James Carrier
168 pp; 24 color photographs
Recipe reprinted by permission.
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This page modified July 2006
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