Yum! Ice Cream!

Thanks Erin!

Brown Sugar Ice Cream with Creme Fraiche and Strawberry Sauce

Brown Sugar Ice Cream

5 large egg yolks

1/2 c packed dark brown sugar

1 3/4 c heavy cream

3/4 c 1% or 2% milk

1/4 tsp kosher salt

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 c). Set aside. In a heavy nonreactive saucepan, stir together the cream, milk, salt and the remaining brown sugar (1/4 c) an put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream mixture to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg and cream mixture from the bowl into the pan. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula and use it to stir the base occasionally until it is cool. Remove the container from the bath, cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.

When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is  churning, put the container you'll use to store the ice cream into the freezer. Transfer frozen ice cream into chilled bowl and place in freezer.

Creme Fraiche

1 cup heavy cream

3 Tbl buttermilk

In a small bowl, ix the cream and buttermilk. Cover and let stand at room temperature for 24 to 48 hour, or until the consistency of sour cream. Then refrigerate until needed; the creme fraiche will become even thicker as it cools down. 

Strawberry Sauce

4 cups fresh strawberries, cleaned and chopped

2/3 c white or brown sugar

Combine strawberries and sugar in a small nonreactive saucepan and put the pan over medium-high heat. Cook, stirring frequently until most of the liquid has evaporated and the mixture has a jammy consistency, about 20 minutes. Reduce the heat to medium as the mixture thickens to prevent scorching. Remove from the heat and let cool for minute. Transfer to a blender and puree until smooth, being careful to avoid hot splatters. Strain through a fine-mesh strainer into a bowl, pressing on the solids to extract as much puree as possible. Chill well before serving.