Creme Fraiche Cherry Swirl

Lately I've been putting creme fraiche on everything. Smeared on roasted beets. Dolloped on scrambled eggs. Mixed into salad dressings. So naturally I had to try it in ice cream. With boozy cherries. Win win.

Crème Fraiche Cherry Swirl

Makes about 1 qt.

Cherry Swirl

10 oz. bag frozen dark cherries, thawed and very roughly chopped

¼ cup ruby port

1 T sugar

Creme Fraiche Custard

1 cup whole milk

1 ½ cup cream

½ cup sugar + 2 T

pinch salt

4 egg yolks

one 8oz. container crème fraiche

1. In a small saucepan, bring the cherries, port, and sugar to a boil. Rapidly simmer over medium high heat until syrupy, about 10 minutes or so. Remove from heat and cool completely.
2. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over.
3. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
4. Temper the yolks by slowly whisking in about ¼-1/2 cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain into a medium metal or glass bowl. Stir in the crème fraiche until smooth and set over a large ice bath to chill.
6. Churn in your ice cream maker. Transfer s few large spoonfuls to a glass or metal container. After each spoonful, drizzle a bit of the cherry mixture and drag swirls through with a knife. Keep layering the ice cream and cherries until you reach the top. Store in the freezer for up to 2 weeks.