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If you follow us on Instagram (and I hope you do!), Then you've probably seen a sneak peek of a recipe we'll share with you later this week for Roast Strawberry Sundae Ice Cream.
In preparation for that recipe, today and tomorrow we share very easy recipes for two of the ingredients used to make that amazing ice cream.
First today is the homemade cream. Crème fraîche (pronounced Rem krem fresh ’ ) is a thick thick cream that is used in many French recipes, and is wonderful for serving over fresh fruit and for thickening sauces as it does not curdle when heated.
Crème fraîche is similar in flavor and texture to sour cream, but with less flavor and more creamy complexity.
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If you've ever bought fresh cream at the supermarket, you know how expensive it can be! But fortunately, it is easy to make crème fraiche at home.
The key is to try to find thick cream that is not ultra-pasteurized. Here in Massachusetts, where we live, most of the cream and milk found in the grocery store is ultra pasteurized, but we have been able to find only thick "pasteurized" cream that is sold at Whole Foods Market. (You can also find it at a local dairy farm that sells heavy cream.)
You will mix the heavy cream with sour cream or buttermilk (we list both options below in the recipe) in a clean jar. Cover loosely with plastic wrap and let the jar sit uncooled for 8 to 24 hours, or until it thickens. Stir again and refrigerate fresh cream before use.
PS Don't forget to come back tomorrow to see a delicious recipe for roasted strawberries. And on Wednesday, we'll pair them with today's recipe to make that amazing roasted strawberry roast cream ice cream!
- 2 cups heavy cream (try to find cream that is not ultra pasteurized)
- ½ cup sour cream (or 2 tablespoons buttermilk)
- In a clean jar, combine thick cream and sour cream. Stir to mix.
- Cover the jar lightly with plastic wrap and let stand uncooled for 8-24 hours. (Ideally, you want a location that is between 65 and 75 degrees F for crops to grow and cream to thicken. If your room is cool, the process will take more than 24 hours.)
- Stir again and refrigerate before use.
- Store covered for up to 1 to 2 weeks in the refrigerator.
You may also like:
Cream ice cream and roasted strawberries
Homemade ricotta cheese
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