Best Strawberry Creme Fraiche Ice Cream Recipes

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STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM



Strawberry-Rhubarb Napoleons with Creme Fraiche Ice Cream image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
All-purpose flour, for dusting, if needed
3 tablespoons sugar, divided
Strawberry-Rhubarb Filling, recipe follows
Confectioners' sugar, for dusting
Creme Fraiche Ice Cream, recipe follows
1 1/3 cups sugar
1 tablespoon cornstarch
1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
2 pints strawberries, sliced, divided
2 cups milk
2 tablespoons plus 1/3 cup fresh lemon juice
2 cups creme fraiche
1 cup sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
  • Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
  • Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
  • Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
  • Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.

STRAWBERRY CRèME FRAîCHE ICE CREAM



Strawberry crème fraîche ice cream image

Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special

Provided by Mary Cadogan

Categories     Treat

Time 3h

Number Of Ingredients 3

500g ripe strawberries
200g caster sugar
500g tub crème fraîche

Steps:

  • Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
  • Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
  • To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

Nutrition Facts : Calories 351 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM



Strawberry-Rhubarb Napoleons with Creme Fraiche Ice Cream image

Get this all-star, easy-to-follow Strawberry-Rhubarb Napoleons with Creme Fraiche Ice Cream recipe from Anne Thornton

Provided by @MakeItYours

Number Of Ingredients 16

1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
All-purpose flour, for dusting, if needed
3 tablespoons sugar, divided
Strawberry-Rhubarb Filling, recipe follows
Confectioners' sugar, for dusting
Creme Fraiche Ice Cream, recipe follows
1 1/3 cups sugar
1 tablespoon cornstarch
1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
2 pints strawberries, sliced, divided
2 cups milk
2 tablespoons plus 1/3 cup fresh lemon juice
2 cups creme fraiche
1 cup sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.Cook's Note: Both the pastries and filling can be prepared 1 day ahead and stored separately. Put the pastries in an airtight container at room temperature, and cover and refrigerate the filling. Heat up the filling before using.
  • Strawberry-Rhubarb Filling:
  • Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
  • Creme Fraiche Ice Cream:
  • Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm. Yield: about 1 quart

STRAWBERRY SUNDAES WITH CRèME FRAîCHE ICE CREAM



Strawberry Sundaes with Crème Fraîche Ice Cream image

Crème fraîche gives this exceptional ice cream irresistible tang and a silky texture.

Yield Serves 6

Number Of Ingredients 8

1 cup half and half
1 cup whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup crème fraîche
1 1-pint basket strawberries, hulled, sliced
Strawberry Sauce

Steps:

  • Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
  • Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container. Freeze until firm. (Can be made 3 days ahead. Keep frozen.)
  • Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.

STRAWBERRY CREME FRAICHE ICE CREAM



Strawberry Creme Fraiche Ice Cream image

Make and share this Strawberry Creme Fraiche Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 40m

Yield 1 quart

Number Of Ingredients 7

1 pint ripe strawberry, hulled and sliced
1 cup sugar
1 cup heavy cream
1 cup creme fraiche (homemade or store-bought)
2 -3 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
salt, a pinch

Steps:

  • Puree the strawberries with the sugar in a food processor.
  • Transfer to a large glass measure or a bowl and whisk in the cream, creme fraiche, lemon juice to taste, vanilla, and salt.
  • Refrigerate, covered, until thoroughly chilled.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  • After churning, the ice cream will be soft but ready to eat.
  • For a firmer texture, transfer to a freezer container and freeze for at least 2 hours.
  • Best served on the day it is made.

Nutrition Facts : Calories 2575.2, Fat 177.2, SaturatedFat 109.7, Cholesterol 652.1, Sodium 185.9, Carbohydrate 244.8, Fiber 7.3, Sugar 219.3, Protein 12.3

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