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