creme fraiche ice cream with lemon The hungry hounds— lemon balm creme fraiche ice cream

There is something truly magical about the way a simple scoop of ice cream can turn a regular afternoon into a celebration. For the longest time, I was a die-hard vanilla fan, believing that simplicity was the ultimate sophistication. However, everything changed the moment I discovered the wonder that is crème fraiche. If you haven't tried it yet, imagine the richness of heavy cream blended with the subtle, cultured tang of Greek yogurt, but much smoother and more elegant. It adds a depth of flavor that cuts through the sweetness, making every bite feel a bit more grown-up and incredibly indulgent. Today, I want to share two of my favorite ways to use this ingredient to elevate your freezer game.

Lemon Crème Fraiche Ice Cream

This specific version is like sunshine in a bowl. Whenever the weather starts to warm up, I find myself craving something that is both rich and refreshing. The lemon provides a bright, citrusy punch that dances perfectly with the velvet texture of the crème fraiche. It’s the kind of dessert that cleanses the palate while still feeling like a total treat. I love serving this alongside a warm piece of blueberry pound cake, but honestly, it’s so good that it stands entirely on its own. The key here is using fresh lemon zest; don't skip it, because that's where all those fragrant oils live!

Ingredients

• 1 cup heavy cream
• 1 cup crème fraiche
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• A pinch of sea salt
• 4 large egg yolks

Instructions

1. In a medium saucepan, whisk together the heavy cream, sugar, and lemon zest. Heat over medium until the mixture just begins to simmer.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about half a cup of the warm cream mixture into the yolks while whisking constantly to temper them.
3. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from the heat and stir in the crème fraiche, lemon juice, and salt until completely smooth.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture. Cover and refrigerate until completely chilled, preferably overnight.
6. Churn in your ice cream maker according to the manufacturer's instructions, then transfer to a container and freeze for at least 4 hours before serving.

Classic Crème Fraiche Ice Cream

If you are looking for a base that goes with literally anything, this is it. This recipe is slightly more minimalist than the lemon version, letting the unique flavor profile of the crème fraiche really shine through. It has a silky mouthfeel that is significantly more luxurious than your standard store-bought pint. I often make a big batch of this to keep in the freezer for when guests come over. Whether you’re topping a warm apple galette or just drizzling a bit of salted caramel sauce over the top, this ice cream elevates the entire experience. It’s sophisticated, creamy, and just a little bit tangy—the ultimate trifecta of dessert perfection.

Ingredients

• 1 1/2 cups crème fraiche
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1 teaspoon vanilla bean paste (or pure vanilla extract)
• 1/4 teaspoon kosher salt

Instructions

1. In a medium mixing bowl, whisk together the whole milk, sugar, and salt until the sugar has completely dissolved and the liquid is clear.
2. Add the crème fraiche and vanilla bean paste. Whisk vigorously until the mixture is completely smooth and well combined. Because there are no eggs in this version, it is much faster to prepare!
3. Cover the bowl and chill the mixture in the refrigerator for at least 2 to 3 hours to ensure it is very cold before churning.
4. Pour the chilled base into your ice cream machine and churn until it reaches a thick, soft-serve consistency.
5. Transfer the ice cream to an airtight container and press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
6. Freeze for 6 hours or until firm. Scoop and enjoy the pure, creamy goodness.

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The hungry hounds— lemon balm creme fraiche ice cream. Homemade lemon ice cream. lemon creme fraiche