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5.0 from 6 votes

Crème Fraîche Blueberry Ice Cream

This summer-sweet Crème Fraîche Blueberry Ice Cream recipe swirls jammy roasted blueberries into a creamy, lightly tangy ice cream base. Its all-natural blue hue makes the prettiest presentation. Enjoy the best of the blueberry season with this super fun and delicious homemade ice cream!

Prep Time
35 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
1 hr 47 mins
Calories: 407 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 18 ounces fresh blueberries
  • 6 large egg yolks
  • ¾ cup sugar
  • 1¼ cups whole milk
  • ½ teaspoon pure vanilla extract
  • 8 ounces Creme Fraiche or substitute full-fat sour cream

Instructions

    Cup of Yum
  1. Preheat oven to 400° F.
  2. Line a rimmed baking sheet with aluminum foil. Place blueberries on prepared baking sheet. Roast berries for 12 minutes, shaking the pan every 4 minutes for even cooking. Remove from the oven and allow to cool.
  3. In a blender, puree blueberries and any accumulated juices until smooth. Set aside.
  4. In a large bowl, whisk together egg yolks and sugar.
  5. In a medium saucepan over medium heat, warm the milk and vanilla. When mixture is just starting to simmer (do not let it come to a boil), turn the heat down to low.
  6. Slowly ladle the warm milk mixture into the yolks mixture, whisking continuously.
  7. Pour mixture back into saucepan over medium heat. Stir with a heatproof rubber spatula or wooden spoon for 5 to 10 minutes, or until slightly thickened.
  8. Remove saucepan from heat and whisk in crème fraîche until smooth. Then stir in the roasted blueberry puree. Allow to cool for 5 to 10 minutes, stirring periodically.
  9. Transfer mixture to a bowl with a tight fitting lid and chill until very cold, preferably overnight, if chilling in the refrigerator. I speed up the process by chilling it in the freezer – I just set a timer to stir it well every 10 minutes, until it’s super cold.
  10. Prepare ice cream according to the manufacturer's instructions. The ice cream will be a soft-serve consistency straight out of the machine. For a firmer ice cream, chill in freezer for at least a few hours or overnight.

Notes

  • Recipe from The Gourmet Kitchen by Jennifer Farley (shared with her approval, after the release of her cookbook).

Nutrition Information

Serving 1 Calories 407kcal (20%) Carbohydrates 41g (14%) Protein 10g (20%) Fat 24g (37%) Saturated Fat 13g (65%) Polyunsaturated Fat 9g Trans Fat 1g Cholesterol 269mg (90%) Sodium 155mg (6%) Fiber 2g (8%) Sugar 37g (74%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 407

% Daily Value*

Serving 1
Calories 407kcal 20%
Carbohydrates 41g 14%
Protein 10g 20%
Fat 24g 37%
Saturated Fat 13g 65%
Polyunsaturated Fat 9g 53%
Trans Fat 1g 50%
Cholesterol 269mg 90%
Sodium 155mg 6%
Fiber 2g 8%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.