Crème fraîche gives this exceptional ice cream irresistible tang and a silky texture.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.)
Step 4
Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.
