There’s a lilac tree next door with rambling branches that hang over the fence in the backyard. The sweet smell wafts through the air and into the kitchen, inviting me to make something special. This ice cream is sweet and tangy and ribboned with juicy blueberries and the subtle scent of spring. Enjoy and happy spring!
Creme Fraiche Ice Cream with Lilac and Blueberries
Inspired by Yossy Arefi’s recipe for Creme Fraiche and Blueberry Ice Cream
Makes 1 pint
2 1/2 cups cane sugar, divided
1 oz. purple lilac flowers
1 cup heavy cream
pinch of salt
5 egg yolks
1 cup creme fraiche
zest from one lemon
1 cup blueberries, fresh or frozen
Combine 2 cups of the sugar with the lilac flowers in a jar. Cover and refrigerate overnight.
In a small pot combine the cream, sugar and salt. Heat over medium heat, stirring frequently, until the sugar is dissolved and the mixture is warm. In a separate bowl whisk the egg yolks until smooth. Slowly pour the warm cream into the egg yolks, whisking constantly, then return the mixture to the pot and cook, over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Pour the custard through a fine mesh sieve and allow to cool completely before covering and refrigerating overnight. When you’re ready to make the ice cream, add the creme friache to the chilled custard and whisk until smooth. Add the lemon zest and stir to combine. Freeze according to your ice cream maker’s instructions. While the ice cream is churning combine 1/2 cup of the lilac sugar with the blueberries. Stir and set aside. When the ice cream is almost done, add the blueberries and churn for a few more seconds or until the lilac and blueberries are ribboned throughout.
Transfer the ice cream to a container, cover and freeze for several hours until it is scoopable or eat it straight away like soft serve.