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Crème Fraîche Ice Cream with Chocolate Chips and Crystallized Ginger

Crème Fraîche Ice Cream with Chocolate Chips and Crystallized Ginger

  • Makes
    3 cups
  • Cook Time
    12 hours
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Ingredients
  • 1

    large egg plus 1 large egg yolk

  • ⅓

    cup white sugar

  • pinch

    table salt

  • 1

    cup half-and-half

  • ¼

    cup honey

  • 1

    cup crème fraîche

  • 1

    teaspoon vanilla extract

  • 1

    tablespoon dark rum

  • ½

    cup finely chopped bittersweet chocolate

  • ¼

    cup chopped crystalized ginger

Step 1

In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside.

In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and rum, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.

Step 2

Freeze in an ice-cream machine according to the manufacturer's instructions. Add the chocolate and ginger to the ice cream during the last few minutes of churning. Straight from the machine, the ice cream will be very soft but it will firm up in the freezer. Transfer to a 1-quart container. Press a sheet of plastic wrap directly against the surface of the ice cream and freeze for at least 8 hours or up to 1 week.

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