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Orange-Clove Crème Fraîche Ice Cream

Orange-Clove Crème Fraîche Ice Cream

  • 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 bourbon. 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

  • 6

    strips orange zest (about 1 orange)

  • 1

    teaspoon whole cloves

  • 1

    cup crème fraîche

  • 1

    teaspoon vanilla extract

  • 1

    tablespoon bourbon

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, honey, orange zest, and whole cloves to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and bourbon, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours. Just before churning, strain the chilled ice-cream base, discarding the zest and cloves.

Step 2

Freeze in an ice-cream machine according to the manufacturer's instructions. 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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