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Strawberry Crème Fraîche Ice Cream

September 2, 2010

Yay I finally did it. I made ice cream from scratch. SANS ice cream maker, thank you very much! Oh I know I made the ice cream slice before but… that wasn’t exactly real ice cream – just a really cool substitute 🙂 (Oh yes pun intended!)

I don’t even know how I tripped over this recipe, really. I was googling for something or other a few weeks ago, found this lovely recipe and thought to myself that it was finally time to take this Flogger rite of passage.

(Note: A Flogger is not one who flogs, but a Food Blogger. Just as a Bleader isn’t one who bleads, but a Blog Reader.)

Food bloggers are a little loopy. We like putting ourselves through hours of pain and spending not inconsiderable sums of money to make things that you can buy easily and often cheaply outside. Why? Because, dear reader, happiness lies much more in the process than in the product.

Total cost of ingredients: $26 (vs about $31 for two tubs of Häagen-Dazs“)
Total value of experience: Priceless

I’d better get to the recipe before I stun you with more pithy sayings. But just before I do, you might want to know how it was. My mum said it was “much better than Häagen-Dazs”, and her friend said it was the “best strawberry ice cream she’d ever had in her life”.

Now do you want the recipe? 🙂
(Effort warning: This requires a good four hours of your time and tons of supervision!)
(Health warning: High risk of downing half the ice cream in one sitting!)

Strawberry Crème Fraîche Ice Cream

(adapted from View From The Bay, with many thanks to David Lebovitz for his excellent instructions on making ice cream without any fancy gadgets)

Please click here for printable recipe.

Ingredients (yields 14 moderate-sized scoops of ice cream):

  • 1 vanilla bean
  • 300ml heavy cream
  • 200ml (2/3 cup) whole milk
  • 1/2 cup caster sugar
  • A pinch of salt
  • 4 large egg yolks (70-80g in weight)
  • 300g strawberries, hulled
  • 1/4 cup caster sugar
  • 1 tsp fresh lemon juice
  • 250 g crème fraîche


1. Split the vanilla bean lengthwise and scrape vanilla seeds into a medium saucepan. Add in the heavy cream, milk, sugar and salt. Bring to boil over a medium flame, STIRRING FREQUENTLY. When the sugar is completely dissolved, remove saucepan from heat.

2. Beat egg yolks in a large bowl. Quickly whisk in 1 cup of the heated cream mixture and return the egg and cream mixture to the saucepan. Heat saucepan on low heat for about 12-15 minutes, STIRRING FREQUENTLY. You basically want to heat the mixture till it thickens. It should look just a little lumpy and not slide too quickly off the back of a spoon. Pour mixture into a medium bowl and nestle the bowl inside a larger bowl of ice water. Leave mixture to cool, STIRRING FREQUENTLY (I hope you’re getting the idea). Let it sit in the bowl of ice water for at least half an hour.

3. While the mixture is cooling, hull the strawberries. Cut half the strawberries into tiny pieces and store in the refrigerator. Throw the other half into a blender or food processor, along with 1/4 cup sugar and the lemon juice. Blend till smooth. Use a whisk to stir the blended strawberries and the crème fraîche into the cooled cream mixture.

4. Place ice cream mixture into a freezer-proof bowl or other container, and put container into the freezer. After 45 minutes, remove from freezer and use a spatula and whisk to scrape the sides of the container, break up the frozen bits and stir up the mixture. Return to freezer and every 30 minutes over the next 3 hours, do the same thing (remove the container from the freezer, scrape, break and stir). It should look more and more like ice cream as you go along.

5. Just before your ice cream is done, stir in the strawberries that you had cut up into small bits.

Ooh so exciting to buy and use vanilla beans for the first time…

Mmm…. delicious gourmet strawberry ice cream. And look at those gorgeous vanilla seeds!

13 Comments leave one →
  1. September 2, 2010 6:54 pm

    I licked my screen off by the time i got to the last picture . Boi oh boi! tht looks incredible. I have already put ice cream maker on my bday list and if its not coming I’m gonna break the house down 😛

    and then I’ll get right back to this recipe even though I might have to stick to frozen strawberries!

  2. September 3, 2010 7:42 am

    First choc velvet cake, now ice-cream sans ice-cream maker. Love, love,love all the recipes you have been feeding us with 🙂

  3. Amy permalink
    September 3, 2010 9:50 am

    Strawberries and vanilla bean, what a gorgeous combination! It looks fabulous.

  4. September 3, 2010 10:24 am

    GOodness, but it does not seem easy to make at all! :O

  5. September 3, 2010 11:11 am

    Kulsum, PY, Amy: Thanks so much!
    Tigerfish: it does take some effort yup 🙂

  6. September 5, 2010 12:25 pm

    I always think it’s a feat to make ice cream w/o ice cream maker, so congrats on your achievement. and yes, looks better than Häagen-Dazs, definitely =D

  7. September 6, 2010 8:51 am

    Well done on your first homemade ice cream. Love the flavours!

  8. September 7, 2010 11:08 am

    Thanks noobcook and Ellie =)
    A good friend just handed me her ice cream maker on loan, so I think there’s going to be more ice-cream making taking place in the near future!

  9. September 9, 2010 7:15 am

    Wow, so pretty your ice cream…must taste SO GOOD! I still have to make ice cream 😦

  10. September 10, 2010 8:44 am

    That looks so delicious!! And yay for doing it without an ice cream machine! If you do love making ice cream, you should really go and get an ice cream maker! It saves you the time to have to keep opening up the freezer and mixing the ice cream until it’s ready.

    Nothing beats home made ice cream, especially when you do the custard method like you have! Some recipes suggest making the custard the night before and let the flavour develop before turning it into ice cream.

  11. September 15, 2010 2:10 am

    Juliana: Thanks =)
    April: My friend just lent me her ice cream maker so there’ll be more ice cream to come! And she suggested letting the custard flavours develop for a few hours in the refrigerator too… Thanks so much for the tip!

  12. September 20, 2010 12:35 pm


    I am no expert in ice cream just have a very special spot in my heart for all cool concoctions. Your Strawberry Crème Fraîche Ice Cream looks absolutely amazing, beautifully scooped and mounded in a red and white tureen!

  13. September 21, 2010 10:49 pm

    Quinn: So glad you’re back in action!

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