400 minutes
A smooth and tangy gelato made with luxurious crème fraîche.
cups
cups
Corn Syrup
cups
Creme fraiche
0 oz
teaspoons
1. Heat Milk Mixture
Pour 2 cups of milk into a saucepan and add ½ cup of sugar and ½ cup of corn syrup. Gently heat the mixture, stirring continuously until the sugar dissolves completely. Use an instant-read thermometer to ensure the mixture reaches 160°F.
2. Cool Down Mixture
Transfer the milk mixture into a heatproof bowl and set this bowl over an ice bath. Stir occasionally until the mixture becomes cold to the touch.
3. Blend in Crème Fraîche
Take 1¾ cups (14 ounces) of crème fraîche and blend it into the cold milk mixture, adding ½ teaspoon of salt. Use an immersion blender or a whisk to mix until smooth.
4. Strain and Chill
Strain the mixture through a fine-mesh strainer into a clean bowl to remove any lumps. Cover the bowl and refrigerate the mixture for at least 6 hours, or preferably overnight.
5. Churn and Freeze
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer to an airtight container and freeze for at least 1 hour before serving.
The key to an exceptional Crème Fraîche Gelato is the quality of the crème fraîche. Look for high-quality, artisan crème fraîche with a rich and tangy flavor profile. Similarly, use the best heavy cream and whole milk you can find, as these ingredients form the base of your gelato.
Make sure your mixture is thoroughly chilled before churning. If it's too warm, it might not freeze properly, leading to an icy texture. The overnight chill not only ensures a cold base but also allows the flavors to meld and intensify.
The choice between pure vanilla extract and a vanilla bean can make a significant difference. A vanilla bean will impart a more intense and complex flavor. If using a vanilla bean, ensure you properly scrape out all the seeds and let the pod steep in the warm cream mixture to extract maximum flavor.
Don't rush the churning process. Watch for the gelato to reach a thick, creamy consistency. Over-churning can lead to buttery textures, while under-churning can result in a soupy mixture.
Gelato is best served a bit softer than ice cream. Remove it from the freezer 10-15 minutes before serving to allow it to soften to the perfect creamy consistency.
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