Serves 10 people
Adapted from Bon Appetit August 2010
For the ice cream:
1 ½ teaspoons vanilla extract
For the stewed fruit:
cream to simmer in heavy medium saucepan. Whisk egg yolks, sugar and
vanilla extract in a medium bowl to blend. Slowly, patiently whisk hot
cream into yolk mixture to temper the eggs and avoid scrambling them.
Return mixture to saucepan and stir constantly over medium-low heat
until custard is thick enough to coat back of a wooden spoon, about 3-5
minutes (make certain not to allow this mixture to boil).
the custard through fine strainer into clean bowl (just in case you are
human and there are a few eggy bits in the hot cream blend). Cool to
room temperature, at least an hour. Whisk in buttermilk, creme fraiche,
lemon juice, and salt. Chill custard until cold, about 4 hours or
Process custard into an ice
cream maker and mix according to the manufacturer's instructions.
Transfer ice cream to containers; cover and freeze until firm, at least 4
Meanwhile, make the stewed fruit.
Put all the ingredients into a medium saucepan and bring the mixture to
a boil over medium-high heat. Once boiling, reduce heat to a simmer and
allow sugar to dissolve and syrup to reduce by about half.
Pour over ice cream and serve.
DO AHEAD: The ice cream can be made up to 3 days ahead. Keep it frozen until you are about 5 minutes away from serving to allow it to soften. You can also make the fruit ahead and keep it covered in the fridge though it is much tastier when the fruit and syrup are hot and melt the ice cream a little...yum!