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In preparation for that recipe, today and tomorrow we are sharing very easy recipes for two of the ingredients that go into making that incredible ice cream! First up today is homemade Crème Fraîche. Crème fraîche (pronounced ‘krem fresh’ ) is a thick heavy cream that is used in many French recipes, and it is wonderful served over fresh fruit as well as to thicken sauces since it does not curdle when heated.
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Crème Fraîche
Ingredients
- 2 cups heavy cream (try to find cream that is not ultra-pasteurized)
- ½ cup sour cream (or 2 tablespoons buttermilk)
Instructions
- In a clean jar, combine heavy cream and sour cream. Stir to mix.
- Cover the jar lightly with plastic wrap and let sit unrefrigerated for 8-24 hours. (Ideally you want a location that is between 65 and 75 degrees F so the cultures will grow and the cream will thicken. If your room is cool, the process will take closer to 24 hours.)
- Stir again and refrigerate before using.
- Store covered for up to 1 to 2 weeks in the refrigerator.
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Roasted Strawberry Crème Fraîche Ice Cream
I LOVE creme fraiche and often pick up a container when I go to the store but have never thought to make my own. In fact I don’t think I even realized how easy it is to make your own!
Creme Fraiche can really make the difference in a dish…great idea sharing the how-to!
I had NO IDEA it was so easy to make creme fraiche (and yes, it’s so pricey!). Can’t wait to try this. Thanks!
I want to swim in this stuff. It looks SO amazing.