Homemade Creme Fraiche Cheesecake Ice Cream
Happy Ice Cream Day!
I made a homemade creme fraiche cheesecake ice cream to celebrate National Ice Cream Day.
This year Sunday, July 17th is National Peach Ice Cream Day.
I think some people shy away from making homemade ice cream for two reasons.One is they don’t have an ice cream maker and two they think it is too hard to make the custard base. You do not need an ice cream maker to make homemade ice cream.
It’s nice to have one. I think it may make a difference in the texture of the ice cream but never having made ice cream without one I am not really sure. You will still get the same awesome flavor of the homemade ice cream if you skip the “process in your ice cream maker” step.
I’ll let you know in the directions what to do if you don’t have an ice cream maker. Ice cream makers are a bit pricey and there is no sense is running out and buying one if you’re only going to use it once or twice a year.
Now if you’re one of those people who thinks it is too hard to make the custard part of the recipe I just want to let you know as long as you can use a whisk you can make a custard.
Do it once and you will never shy away from a custard again. I promise you!
This recipe is really pretty simple. There are only 6 ingredients. How simple is that? But maybe you don’t have 2 of the ingredients. Crème Fraiche and vanilla beans are not in everyone’s pantry. I know this. It is simple to make the crème fraiche. That’s why I included a link to the instruction above.
Step one: Separate the yolks and reserve the whites for another recipe. This would be the perfect time to try your hand at macarons. Put the yolks and sugar in a bowl and whisk them until they turn a pale yellow.
Step two: Making the custard base.
Put the milk into a heavy sauce pan. Scrape the vanilla bean and add the seeds and scraped pod to the pot of milk. (If you’re using vanilla extract do not add the vanilla extract to the milk. The heat will evaporate most of the flavor from the extract.)