Crème Fraîche Ice Cream with Chocolate Chips and Crystallized Ginger
- Makes3 cups
- Cook Time12 hours
- Active time plus cooling30 minutes active
- 1
Straight out of the machine, the ice cream will be very soft, but it will firm to a scoopable consistency after several hours in the freezer. The eggs in this recipe are not fully cooked. If you avoid undercooked eggs, follow these instructions: After whisking the hot half-and-half into the eggs, return the mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and the mixture reaches 165°F, 1 to 2 minutes. Pour through a mesh strainer into a bowl, then continue with the recipe.
Tip
Don’t omit the dark rum. Without it, the ice cream won't be as smooth and silky.
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