No Churn Crème Fraîche and Blueberry Ice Cream
Makes about 4 cups
The subtle tang of crème fraîche and sweet blueberry sauce are a perfect pair in this easy to make creamy frozen treat. Substitute any berries or stone fruit you like for the blueberries.
Blueberry Swirl
1 cup/140g blueberries
3 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice
Base
1 14 oz can sweetened condensed milk
1 tablespoon vanilla extract or vanilla bean paste
Pinch salt
1 cup/240ml heavy cream, cold
1 cup/225g crème fraiche, cold
In a small saucepan, combine the blueberries and sugar with 1 tablespoon water and smash with a potato masher. Bring the mixture to a boil over medium heat and cook until the blueberries are broken down and the liquid has thickened until syrupy, about 3 minutes. Stir in the lemon juice. Blend the mixture with an immersion blender, then transfer to a heat proof container and refrigerate until completely cold.
When the blueberry mixture is cold, make the base.
To make the base: In a large bowl, whisk the sweetened condensed milk, vanilla extract, and a pinch of salt.
In a separate large bowl combine the heavy cream and crème fraiche and use an electric mixer to whip the mixture to stiff peaks.
Stir a large spoonful of the cream into the condensed milk to lighten it, then add the remaining cream and fold it until just combined.
To assemble: Spoon 1/3 of the base into a loaf pan, then spoon 1/3 of the blueberry mixture over the top. Use a skewer to swirl the blueberry into the base. Repeat 2 more times with the remaining base and blueberries. Loosely cover the pan then freeze until firm, 6 hours or overnight.