I had some creme fraiche and maple syrup cobbling around the fridge, so I decided to do an ice-cream experiment.
I thought that something else in the mix would be nice, so I experimented with various combinations, and settled on added chopped up walnuts.
My approach was simplicity itself. I’ve guessed the quantities, as I didn’t bother measuring them.
Ingredients (makes about 500 ml ice cream)
- ~300 ml creme fraiche
- ~100 ml milk
- 50-100g sugar
- 4 tbsp maple syrup
- 75g-100g chopped walnuts
Method
- If using a ice-cream maker, do the freezy bowl thing plenty in advance.
- Put the creme fraiche in a mixing bowl, and beat in the milk until it has the consistency of single cream.
- Now beat in the sugar and maple syrup.
- Do a taste test – the mixture should be very sweet, and maple flavour should be very strong (both get suppressed by the cold). If not, add some more syrup.
- Pour the mixture into the ice-cream maker.
- A couple of minutes before it’s ready – when the mixture has thickened – pour in the walnuts.
- If you’re not using an ice-cream maker, add the walnuts, and transfer the whole lot to the freezer. After 3-4 hours, whizz it up with an electric whisk to break up all the ice, and return for a further 3-4 hrs until it’s fully frozen.
- Enjoy (or transfer to the freezer).
This melts pretty quickly – probably because it’s a fairly light base. If you like richer/heavier ice-cream you could hold back on the milk, or use a creme fraiche custard base. No idea who that person is – first hit on Google for creme fraiche ice cream
at time of writing!