Orange crème fraîche ice-cream

This ice-cream is very rich and a real treat. It’s made from my favourite half crème fraîche, half double cream custard base and is very easy to scoop straight from the freezer – an added bonus. Using a little muscovado sugar creates a subtle caramel flavour which balances out the slight bitterness from the orange rind.



450ml whole milk
1 tsp vanilla essence
strips of rind from one orange (no pith)
5 egg yolks
170g unrefined caster sugar (I used our vanilla sugar)
5 tsp dark muscovado sugar
5 tsp glucose syrup
300ml double cream
300ml crème fraîche

  1. Heat the milk and vanilla essence and orange rind in a pan till just below boiling point. Leave off the heat to infuse for an hour.
  2. reheat the milk again to just below boiling point (when the milk shivers). Leave to cool for 10 minutes.
  3. While the milk is cooling, whisk the egg yolks and both types of sugar in a separate bowl with an electric whisk till pale and thickened – when you lift the whisk it should drop forming thickish ribbons.
  4. carefully pour a little of the hot milk into the egg yolk mix whilst whisking, ensuring that the eggs don’t cook. Continue to pour in all the milk, whisking continuously.
  5. Before the next stage of cooking fill your sink part way with cold water and place a bowl in it, big enough to hold the ice-cream mix.
  6. Pour the mixture back into a heatproof pan and place it under a low heat for about 8-10 minutes, stirring continuously. The mixture should thicken slightly (to the point where it thinly coats the back of a wooden spoon).  This process can happen very quickly and if you’re not careful it will curdle! If you have a thermometer it should reach just below 86C.
  7. Once thickened quickly pour the custard into the bowl and place the bowl in the sink so the cold water surrounds it. Whisk the mixture continuously till it has cooled.
  8. Once cool, whisk in the double cream and crème fraîche.
  9. Leave the mix in the fridge till cold.
  10.  Once cold, pour the mix through a sieve to remove the orange rind and then into your ice-cream maker. Follow the manufacturers instructions.
  11. Once frozen, transfer into a freeze proof container with a lid (I use a cake tin with a hinge lid)
  12. If you don’t have an ice-cream maker place the mix in the freezer and stir it every 1-2 hours to break up larger ice crystals.

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