Crème fraîche is the cultured French cousin to American sour cream, although it’s far richer and more unctuous, with a distinct nutty-tangy-sweet flavor. This ice cream is made in a slightly different manner than other recipes, since mixing the crème fraîche with the other ingredients too far in advance can cause the whole batch to turn into a whole lot of crème fraîche, perhaps more than you bargained for.
Cooks' Note
Crème fraîche is available at cheese shops and well-stocked supermarkets. You can make your own version by stirring together 2 cups (500 ml) heavy cream and 1/4 cup (60 ml) buttermilk. Let stand at room temperature for 24 hours, until thick. Refrigerate until ready to use.
