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1
Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
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2
Warm the milk, sugar, and salt in a medium saucepan.
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3
In a separate medium bowl, whisk together the egg yolks.
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4
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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5
Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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6
Pour the custard through the strainer and stir until cool over an ice bath.
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7
Chill thoroughly in the refrigerator.
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8
Once cool, whisk in the creme fraiche, then freeze the mixture in your ice cream maker according to the manufacturers instructions.
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9
If creme fraiche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about.
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10
To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the creme fraiche.
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11
Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
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12
Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curacao (or another liqueur) and then spooning the warm cherries over scoops of Creme Fraiche Ice Cream.
