Creme Fraiche Ice Cream With Two Granitas
Published September 26, 1992
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
THE ICE CREAM
5 egg yolks
¼ cup sugar
2 cups creme fraiche
THE POMEGRANATE GRANITA
2 cups fresh pomegranate juice (available in health-food stores)
¼ cup sugar
2 tablespoons fresh lemon juice
¼ cup creme de cassis (blackberry liqueur)
THE TANGERINE GRANITA
2 cups fresh tangerine juice
¼ cup sugar
2 tablespoons fresh lemon juice
2 tablespoons Campari, Mandarin Napoleon brandy or Grand Marnier liqueur
Nutritional analysis per serving (4 servings)
85 grams carbs; 248 milligrams cholesterol; 632 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 27 grams fat; 1 gram trans fat; 58 milligrams sodium; 6 grams protein; 80 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the ice cream: Whisk the egg yolks in a large stainless-steel bowl. Gradually whisk in the sugar and creme fraiche until smooth. Strain. Pour the mixture into an ice cream maker and proceed as directed.
- Step 2
To make the granitas: Combine all ingredients for each granita in separate shallow pans, large enough so the mixture is no more than ¼ inch deep. Freeze and stir each mixture every 15 minutes for 40 minutes, or until it looks like shaved ice.
- Step 3
Scoop the creme fraiche ice cream into four chilled bowls. Place equal amounts of both granita on each side. Serve immediately.
Private Notes
Comments
Does the Creme Fraiche ice cream keep in the freezer well?