385 minutes
A rich and creamy gelato with a tangy twist from crème fraîche.
1. Heat Milk Mixture
Begin by combining the milk, sugar, and corn syrup in a medium saucepan. Heat this mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the temperature reaches 160°F. This should take a few minutes.
2. Cool Milk Mixture
Once the mixture reaches 160°F, pour it into a heatproof bowl and place the bowl in an ice bath. Stir the mixture occasionally until it is completely cold.
3. Mix with Crème Fraîche and Salt
Next, mix the chilled milk mixture with the crème fraîche and salt. Using an immersion blender or a whisk, blend until smooth.
4. Strain and Chill
Strain the mixture through a fine-mesh strainer into a clean bowl or container, then cover and refrigerate it for at least 6 hours, or preferably overnight.
5. Churn in Ice Cream Maker
After the mixture is well-chilled, whisk it again to ensure it is smooth and evenly mixed. Then, pour it into your ice cream maker and freeze according to the manufacturer's instructions. This typically takes about 20-30 minutes.
6. Final Freeze
Once the gelato has reached a soft-serve consistency, transfer it to a freezer container and let it freeze for at least 1 hour before serving.
Add quality cocoa powder and chopped dark chocolate to the custard base for a rich chocolate variation.
Replace crème fraîche with additional heavy cream and infuse the custard base with a split vanilla bean for a classic vanilla gelato.
Mix in strong brewed espresso or coffee extract into the custard base to create a coffee-infused gelato.
Add the zest of one lemon, lime, or orange to the gelato base before chilling. This will give a bright, citrusy note that complements the tang of the crème fraîche.
Create a salted caramel sauce by caramelizing sugar and blending it with cream and a generous pinch of sea salt. Cool and swirl into the churned gelato for a sweet and salty contrast.
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