A traditional product of northern France, ‘crème fraîche’ is widely considered a last-minute creaminess booster for soups and sauces due to its resistance to curdling over heat. However, it has far more to say for itself as a dairy product. Created by the same method as yoghurt, crème fraîche was simple a way of preserving fresh cream by combining it with lactic cultures. The fermentation unlocks a host of new flavours and aromas as well as a refreshing tang. In this recipe, we replace the usual cream in a plain dairy ice cream base with crème fraîche so you can appreciate it’s magic uninterrupted. It’s only a few ingredients, and though an ice cream churner will give you the best texture, you can still enjoy it via a wooden spoon and some elbow grease! Let’s go!
