Creme Fraiche Ice Cream with Pink Peppercorns and Lemon Thyme
Level: Intermediate
Makes: around 2 quarts
Nutrition Per Serving (serves 16): Calories 162, Total Fat 7g, Saturated Fat 4g, Carbohydrates 21g, Dietary Fiber 1g, Sugars 19g, Protein 4g, Cholesterol 123mg, Sodium 38mg
Total Time: 3 hours
Active Prep: 20 minutes
Rest Time: 2 hours 30 minutes
Cook Time: 10 minutes
Ingredients
- 1 quart of milk
- 1 1/4 cups granulated sugar
- 1 bundle of fresh lemon thyme
- 12 large egg yolks
- 1/4 cup whole pink peppercorns
- 1 cup creme fraiche
Instructions
- Pour the milk, sugar, and lemon thyme sprigs into a medium saucepan. Heat over medium heat, whisking occasionally, until the sugar fully dissolves and the milk begins to steam. Remove from heat, cover, and steep the lemon thyme for at least 30 minutes to infuse the flavors.
- Return the saucepan to the stove and gently reheat to a simmer. Meanwhile, whisk the egg yolks in a large bowl. Temper the yolks by slowly ladling about 1/2 cup of hot milk into them while whisking constantly. Gradually add more hot milk, whisking after each addition, until half the milk is incorporated. Pour the yolk mixture back into the saucepan and whisk to combine.
- Strain the custard through a fine sieve into a bowl over an ice bath to cool quickly. Refrigerate until fully chilled, then stir in the pink peppercorns.
- Churn the chilled base in an ice cream maker per the manufacturer's instructions. When thick but soft, gently fold in the creme fraiche. Continue churning until firm.
- Transfer to airtight containers and freeze until scoopable. This luxurious treat blends creamy tang, aromatic lemon thyme whispers, and a playful pink peppercorn popperfect for dazzling summer guests or elevating any dinner party.
Imagine scooping this elegant ice cream: velvety richness from creme fraiche meets zesty herb notes and a spicy-sweet peppercorn surprise. It's your ticket to homemade blissgrab your ice cream maker and create magic tonight!
