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Strawberry Rhubarb Creme Fraiche Ice Cream

by 34 Comments

Strawberry Rhubarb Creme Fraiche Ice Cream | ButtercreamBlondie.com

Good morning friends, I hope you all had a great weekend!  I want to give you all a quick reminder about the fantastic giveaway going on.  Enter to win a top of the line 16 cup Magimix by Robot-coupe food processor plus smoothie attachment!  I’ve been using it non-stop since I got it, and it’s great when you need to puree some strawberry rhubarb compote like in today’s recipe.  On to the ice cream!

I’ve already shared my love for strawberry rhubarb compote, and how I have to make a big batch the minute I get my hands on rhubarb.  I usually make the compote and then wind up staring at until I decide what to use it in.  There are always the usual suspects, and a few new ideas popped in my head, but nothing was jumping at me.  Then I remembered the container of creme fraiche sitting in the fridge, and thought it has to be ice cream!  I mean strawberry rhubarb compote is so good on top of vanilla ice cream, so why not put in in the ice cream?  Have you ever made ice cream with creme fraiche?  In a word, luscious.
Both the flavor and texture that creme fraiche adds to ice cream is incredible, and something not to be missed.  I wasn’t exactly sure how this was all going to pan out , but I am happy to report it truly surpassed all my expectations.  The strawberry rhubarb puree adds a brightness to the ice cream that lets you know summer is almost here.  It has a wonderful consistency, perfectly balanced, and just full of flavor.  Really, the only problem you’re going to have with this is putting the spoon down!  I hope you enjoy & good luck entering the giveaway!

Strawberry Rhubarb Creme Fraiche Ice Cream | ButtercreamBlondie.com


Strawberry Rhubarb Compote (yields 1 cup puree)

  • 1/2lb. rhubarb cut into 1/2 inch pieces
  • 1/2 pint strawberries quartered
  • 1/4 cup sugar (depending on sweetness)
  • 1/2 vanilla bean
  • zest of 1 orange

1. Combine all ingredients in a saucepan and bring to a boil.
2. Lower heat and simmer about 10-15 minutes till rhubarb is tender and compote starts to thicken.
3. Pulse compote in food processor till smooth.
4. Refrigerate till ready to combine with ice cream base.

Creme Fraiche Ice Cream (yields 2 cups base)

  • 1 cup whole milk
  • 3 ounces sugar
  • pinch of salt
  • 1.5 teaspoons vanilla bean paste
  • 4 egg yolks
  • 8 ounces creme fraiche
1. Bring milk, sugar, & salt to a simmer.
2. Whisk yolks and vanilla bean paste together in a bowl and slowly add in hot milk whisking constantly.
3. Once you whisk in about half the milk, transfer everything back into the pot.
4. Cook over low heat stirring constantly till thickened, about 1-2 minutes.
5. Strain mixture into a bowl.  Stir occasionally so a skin doesn’t form.
6. Once ice cream base cools down a bit whisk in creme fraiche.
7. At this point you will have 2 cups of ice cream base.  Combine this with 1 cup of strawberry rhubarb puree.  Refrigerate base for a few hours and then process in ice cream maker according to manufacturer’s directions.
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Comments

  13. Dear Meghan-

    Please let me adopt you so that I can turn you into Cinderella and make you make this for me. Every day. Twice.
    Sincerely,
    The Evil Stepmother Wanna Be

    Reply

    • Thanks Maureen! I remember how awesome your last ice cream sandwich you posted looked and if I remember correctly it was strawberry ice cream too!

      Reply

  15. So it’s funny, but I had a thought the other day of making strawb rhubarb ice cream. It’s for a guest post I am doing for someone else so when you see it, please know I didn’t copy you! But I love your version too!

    Reply

  18. This does go to show that almost any dairy is good for a frozen treat. Creme fraiche is a great choice as well as the strawberry rhubarb combo. Hope you are enjoying the weekend!

    Reply

  19. This looks unreal. I have a little bit of rhubarb left AND I already have my ice cream maker bowl frozen… this would be perfect for the holiday weekend coming up 🙂

    Reply

  21. My Grandma and I were just talking this week about how much we adore rhubarb! Love love rhubarb anything:-) Your ice cream sounds AMAZING!! I am going to be getting a ice cream maker finally, I am so excited:-) I believe this will have to be on my to do list:-) Hugs, Terra

    Reply

  23. I am looking into making this but, I am confused about the vanilla past you mention when making the ice cream base. I don’t see anything vanilla in the ingredients for the base. Am I missing something?

    Reply

    • You’re not missing anything, I forgot to list it in the ingredients! The ice cream base calls for 1.5 teaspoons vanilla bean paste or half of a vanilla bean. Thank you for catching that, and I hope you enjoy the ice cream!

      Reply

  25. I can’t wait for summer to come and this will be the first ice cream my KA attachment has seen besides the freezer door in 6 months!

    Reply

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