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Creme Fraiche Ice Cream

  • Yield: Makes about 6 cups

Source: Martha Stewart Living, June 2004


  • 1 cup sugar
  • 1 cup water
  • 2 containers (8 ounces each) creme fraiche
  • 1/4 cup glucose
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 pinch of salt


  1. In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.

  2. In a large bowl, whisk together creme fraiche, glucose, vanilla seed scrapings (reserving the bean for another use), and salt. Slowly add chilled syrup; stir to combine. Freeze in an ice-cream maker, following manufacturer's instructions.

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