Five tips on how to start investing money
Five tips on how to start investing money

IMAGE

The Charlotte Tilbury 2023 holiday collection is sparkle season perfection
The Charlotte Tilbury 2023 holiday collection is sparkle season perfection

IMAGE

December 07: Today’s top stories in 60 seconds
December 07: Today’s top stories in 60 seconds

Sarah Gill

Can ChatGPT replace me as a writer?
Can ChatGPT replace me as a writer?

Esther O'Moore Donohoe

Getting hitched? Here’s everything you need to do the night before your wedding
Getting hitched? Here’s everything you need to do the night before your wedding

Shayna Sappington

Christmas gifts that look after your body and mind
Christmas gifts that look after your body and mind

Megan Burns

Gowrie House: Inside this grand Glenageary home on the market for €1.9 million
Gowrie House: Inside this grand Glenageary home on the market for €1.9 million

Sarah Finnan

A look back at the interiors trends we loved in 2023
A look back at the interiors trends we loved in 2023

Megan Burns

‘This is our second Christmas without him, but the grief is still so fresh’
‘This is our second Christmas without him, but the grief is still so fresh’

Dominique McMullan

What you need to know about the two referendums happening in March 2024
What you need to know about the two referendums happening in March 2024

Sarah Gill

Image / Editorial

You’ll want to save this recipe: Crème Fraîche Ice Cream


By Meg Walker
16th May 2018
You’ll want to save this recipe: Crème Fraîche Ice Cream

We love giving our tarts and cakes a buttery, rich, mildly tangy counterpoint with crème fraîche ice cream. But that doesn’t mean it can’t stand on its own, or be paired simply with fruit. We enjoy it with sliced strawberries, peaches, or sautéed apples and pears – or chocolate shavings. Plan ahead if you want to make your own crème fraîche.

Makes 960ml

Ingredients
480ml crème fraîche
240ml heavy cream
200g sugar
1 tsp pure vanilla extract
1 tsp kosher salt

Method
In a medium bowl, whisk together the crème fraîche, cream, sugar, vanilla, and salt. Cover with plastic wrap, pressing it directly against the surface, and refrigerate until very cold, at least 4 hours.

Process the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately, or transfer the ice cream to an airtight, freezer-safe container and freeze for up to 1 week.

To serve, scoop the ice cream into dessert bowls or serve aside or atop your favourite desserts.

Extracted from The Foreign Cinema Cookbook: Recipes and Stories Under the Stars by Gayle Pirie and John Clark (Abrams, approx €34). Photography by Ed Anderson.