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Ingredientes
- Homemade Créme Fraîche Ice Cream
- Yield = 1 quart
- 1 cup whole milk
- 3/4 cup sugar
- big pinch salt (I used kosher)
- 5 large egg yolks
- 2 cups créme fraÃche
- Almond-Butterscotch Cookie Cups
- Makes 12 cookie cups
- 4 T. butter
- 1/4 cup light corn syrup
- 1/4 cup packed light brown sugar
- 1/8 tsp almond extract (if you have it)
- 1/2 cup sliced almonds
- 6 T. flour
- Homemade Créme Fraîche Ice Cream
- Yield = 1 quart
- 1 cup whole milk
- 3/4 cup sugar
- big pinch salt (I used kosher)
- 5 large egg yolks
- 2 cups créme fraÃche
- 1. Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
- 2. Warm the milk, sugar and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- 4. Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturerâs instructions. Note: Mine thickened up really quickly. After about 12 minutes, I stopped my machine.
- Almond-Butterscotch Cookie Cups
- Makes 12 cookie cups
- 4 T. butter
- 1/4 cup light corn syrup
- 1/4 cup packed light brown sugar
- 1/8 tsp almond extract (if you have it)
- 1/2 cup sliced almonds
- 6 T. flour
Direcciones
- Homemade Créme Fraîche Ice Cream
- 1. Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
- 2. Warm the milk, sugar and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- 4. Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturerâs instructions. Note: Mine thickened up really quickly. After about 12 minutes, I stopped my machine.
- Almond-Butterscotch Cookie Cups
- Makes 12 cookie cups
- 1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Have ready 4 overturned teacups or custard cups. (Note: I did not turn over my cups.)
- 2. Melt the butter in a small saucepan with the corn syrup and brown sugar. Stir in the almond extract (if using), almonds, and flour.
- 3. Drop 4 slightly rounded tablespoons of batter, evenly spaced, on the baking sheet and using the back of the spoon, spread them into circles about 2 inches in diameter. (Note: Mine were about 3 inches in diameter and not evenly spaced, and they baked into one large cookie.) Bake the cookies for 12 minutes, until theyâre deep golden brown. (Note: if you end up forming one large cookie as shown in the picture above, just cut through the batter with a paring knife.) Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto or into your teacup. (If the cookies get too firm to shape, return the pan to the oven for 30 seconds to soften them.) Let the baking sheet cool, then repeat with the remaining batter.
- Homemade Crème Fraîche:
- To make crème fraîche, place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use.
