From my Gelateria-Lab – Crème fraîche Vanilla Ice Cream

I’m sorry – no Daring Baker entry from me this month. Lorraine of Not Quite Nigella and Angela of A Spoonful of Sugar were the host of this month’s challenge and they have chosen Dobos Torta. This torte was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. In fact it’s s a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. Nothing for these hot summer days, so I will make it later in the year. Instead I’ve made a rich and very yummy Crème fraîche Vanilla Ice Cream.

Crème fraîche Vanilla Ice Cream (egg-free)
makes about 1 liter

Crème fraîche Vanilla Ice Cream

150 g homemade vanilla sugar (if it’s heavy flavored mix with normal sugar)
1 tbs + 1 tsp Maizena
1 pinch of sea salt
150 g milk
50 g evaporated milk

500 g crème fraîche
1 tsp vanilla extract

Add all ingredients except crème fraîche and vanilla extract in a saucepan mix well and bring to a boil. Let boil during some minutes stirring constantly. Remove pan from heat let cool some minutes add to creme fraîche in a stream, whisking. Chill until cold than chill, add 1 tsp vanilla extract and store in the fridge for about 4 hours. Once it’s cold freeze in your ice cream maker following manufacturer’s directions. Transfer to an airtight container and store in freezer.

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