Crème fraîche ice cream with caviar

I wanted to create a palate cleanser for a formal 9-course dinner. I was looking for something that was light, refreshing, and, of course, luxurious. I also wanted to use caviar. I came up with this dish, using a recipe from the bible of all ice cream books. It is super simple to make.

This ice cream is smooth, light and not very sweet. I love the slight tartness from the crème fraîche; it's perfect as a palate cleanser on its own. The caviar adds a touch of salt and flavour to this ice cream; it is the perfect combination.

This is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

1 cup whole milk

3/4 cup sugar, or less

Pinch of salt

5 egg yolks

2 cups crème fraîche

Sturgeon caviar, 1/2 oz

Warm the milk, sugar and salt on a medium to low flame or in a double boiler. In a separate bowl, whisk the egg yolks until well combined. When the milk is warm, slowly pour a ladle of the milk into the eggs, and whisk well. Add the warmed egg mixture back to the pot, stirring continuously with a silicone spatula. Continue heating the mixture until it thickens and coats the spatula. Remove from heat and pour through a fine-mesh sieve, scraping the liquid through the sieve. Set aside to cool.

When cool, add the crème fraîche and fold in till well mixed. Refrigerate till chilled.

Churn in a machine or freeze in the freezer.