Crème Fraîche Strawberry Ice Cream

🧂 Ingredients

• 2 cups hulled strawberries

  sliced 1/4-inch thick
• ⅓ cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 cup whole milk
• ¾ cup sugar
• big pinch of kosher salt
• 5 large egg yolks
• 2 cups crème fraîche

Instructions

• 1 Preheat oven to 375° F.
• 2 In a 9" glass or ceramic baking dish, stir together the strawberries and sugar.
  Roast for 25 minutes, or until softened and fragrant. Remove from oven. Let cool
  slightly.
• 3 In a food processor, or with an immersion blender, puree the roasted
  strawberries with the lemon juice. Place mixture in refrigerator to cool.
• 4 Prepare a medium bowl with a mesh strainer over the top. Set this in an ice
  bath.
• 5 In a medium saucepan over medium heat, warm milk, sugar, and salt. Stir until
  warmed and the sugar has dissolved.
• 6 In a separate medium bowl, whisk the egg yolks.
• 7 Very slowly pour the warmed milk into the egg yolks, whisking constantly. Then
  scrape warmed egg yolks back into the saucepan and place back over medium heat.
  Stir mixture constantly with a heatproof spatula or wooden spoon, scraping the
  bottom as you stir. Once the mixture has thickened enough to coat the back of
  the spoon, pour the custard through the strainer. Remove strainer and stir
  custard over the ice bath until it is completely cool. Place custard in
  refrigerator to chill thoroughly, at least two hours.
• 8 Once custard is fully chilled, whisk in crème fraîche. Then freeze mixture in
  chilled ice cream maker according to manufacturer's instructions. Using the
  Pampered Chef ice cream maker, this only took about 15 minutes to reach the
  desired softly frozen consistency.
• 9 In a small bowl, whisk together ½ cup of the chilled roasted strawberry puree
  and ¼ cup of the softly frozen crème fraîche ice cream to make the roasted
  strawberry swirl. You will have extra roasted strawberry puree. Place it in the
  refrigerator for another use – it's great spooned over ice cream or pound cake,
  and mixed into lemonade.
• 10 In a container that holds about 5 cups, spread half of the crème fraîche ice
  cream evenly into the bottom. Add about ⅔ of the roasted strawberry swirl
  followed by the remaining crème fraîche ice cream, spreading evenly. Top with
  remaining roasted strawberry swirl. Then use a knife to run a few swirls few
  swirls through the container, to lightly combine the layers.
• 11 Place container in freezer to freeze completely, at least 4 hours.

Nutrition Info