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Ingredients

• Homemade Créme Fraîche Ice Cream
• Yield = 1 quart
• 1 cup whole milk
• 3/4 cup sugar
• big pinch salt (I used kosher)
• 5 large egg yolks
• 2 cups créme fraíche
• Almond-Butterscotch Cookie Cups
• Makes 12 cookie cups
• 4 T. butter
• 1/4 cup light corn syrup
• 1/4 cup packed light brown sugar
• 1/8 tsp almond extract (if you have it)
• 1/2 cup sliced almonds
• 6 T. flour
• Homemade Créme Fraîche Ice Cream
• Yield = 1 quart
• 1 cup whole milk
• 3/4 cup sugar
• big pinch salt (I used kosher)
• 5 large egg yolks
• 2 cups créme fraíche
• 1. Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
• 2. Warm the milk, sugar and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• 3. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• 4. Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Note: Mine thickened up really quickly. After about 12 minutes, I stopped my machine.
• Almond-Butterscotch Cookie Cups
• Makes 12 cookie cups
• 4 T. butter
• 1/4 cup light corn syrup
• 1/4 cup packed light brown sugar
• 1/8 tsp almond extract (if you have it)
• 1/2 cup sliced almonds
• 6 T. flour

Description

Homemade Créme Fraîche Ice Cream 1. Prepare A Medium-sized Bowl With A Mesh Strainer Over The Top And Set It In An Ice Bath. 2. Warm The Milk, Sugar And Salt In A Medium Saucepan.…

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