Creme Fraiche Ice Cream

6 cups


  • 1 cup sugar

  • 1 cup water

  • 2 containers (8 ounces each) creme fraiche

  • ¼ cup glucose

  • 1 vanilla bean, split lengthwise and seeds scraped

  • 1 pinch 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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