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Saturday, July 25, 2009

Crème Fraiche Ice Cream and Cantaloupe Cider Sorbet

The Altitude Adjustment Section
In my quest not to turn on the oven before it cools off today, I offer for your enjoyment two frozen treats.

Crème Fraiche Ice Cream

1/2 vanilla bean, halved lengthwise
1 cup heavy cream
1/2 cup sugar
Pinch salt
4 large egg yolks
1 cup crème Fraiche
1 teaspoon lemon juice

Scrape the seeds from the vanilla pod with the tip of your knife into a heavy saucepan. Add cream sugar and salt and bring just to the boil, stirring till sugar is dissolved, then remove from heat. In a bowl, whisk egg yolks until smooth then temper with a little hot cream and then add the rest slowly while stirring. Now return to the heat and cook over low heat, stirring constantly, till mixture thickens, about 3 minutes. A thermometer should read 170-175 — this takes out the guesswork! Immediately pour mixture through a fine mesh sieve into a metal bowl and place this bowl over a larger bowl filled with ice. Cool to room temperature, stirring occasionally. Remove custard from ice bath and stir in Crème Fraiche and lemon juice and mix till smooth. Now put into your ice cream freezer and process as usual. Let harden in freezer at least 4 hours before serving. This ice cream will keep 1 week in the freezer.

Cantaloupe Cider Sorbet

4 cups cantaloupe puree
(that’s about 1 1/2 cantaloupes, skinned, seeded, and put in food processor)
1/2 cup sugar
Grated zest of 3 limes
5 teaspoons (2 envelopes) powdered gelatin
1 1/2 cups apple cider

Combine the melon, sugar, and lime zest in a bowl and stir to dissolve the sugar. Soften the gelatin in the cold apple cider for 5 minutes, and then heat to over low heat in a small saucepan to dissolve. Stir into the cantaloupe mixture. Now transfer to your ice cream maker and freeze as usual. If you have the small freezer variety as I do, the recipe will have to be processed in two batches.