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.
480ml crème fraîche
240ml heavy cream
1 tsp pure vanilla extract
1 tsp kosher salt
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.