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
- 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.
- 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.
- Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
- 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.
- Strain into a medium metal or glass bowl. Stir in the crème fraiche until smooth and set over a large ice bath to chill.
- 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.