16
BLACKBERRY CREME FRAICHE ICE CREAM
PRO/FATS – LEVEL ONE
Makes 1 quart
Crème Fraiche is similar to sour cream, but it’s a little sweeter and a bit thicker.
If you can’t find it in the market, you may substitute sour cream. Either way,
you’ll love this creamy blackberry treat. I use my Somersize Blackberry Jam,
but you may add any type of jam you wish.
4 large egg yolks
2
1
⁄
2
cups crème fraiche or sour cream, room temperature
3 tablespoons SomerSweet
1
⁄
2
cup Somersize Blackberry Jam or
1
⁄
2
cup sugar free blackberry jam
Place egg yolks into the top of a double boiler and whisk for 2–3 minutes, or
until pale yellow. Add 1 cup of crème fraiche to eggs, whisking constantly.
Set aside. Place the remaining crème fraiche into a medium saucepan over
low heat. Heat, stirring constantly, until warm. Do not let crème fraiche boil.
Slowly pour warm crème fraiche into egg mixture. Add SomerSweet and
Somersize Blackberry Jam. Whisk well. Place top of double boiler over the
simmering water, without letting the water touch the bottom of the pan.
Whisk until mixture thickens (the mixture should read 170ºF on an instant-read
thermometer). Allow mixture to cool to room temperature, about 30 minutes.
Refrigerate for at least 2 hours, or overnight. Follow the Somersize Ice Cream
Maker instructions as directed.
NEW YORK CHEESECAKE ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
Cheesecake ice cream… this is two desserts in one!
8 ounces cream cheese, softened
1 tablespoon lemon juice
3 tablespoons SomerSweet
1 cup half and half
1 cup heavy cream
Blend cream cheese, lemon juice, SomerSweet, and half and half in the work
bowl of a food processor or with a hand mixer. Pulse or blend until cream
cheese is smooth. Add cream and continue blending until mixture is smooth.
Cover ice cream mixture with plastic wrap and chill for at least 20 minutes, or
overnight. Follow the Somersize Ice Cream Maker instructions as directed.
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