Nutrition Facts

Serving Size 154 g

(Approx. 8 Servings)

Amount Per Serving

Calories	460	Calories From Fat	320

% Daily Value*

Total Fat 35 g	54%

Saturated Fat 22 g	110%

Trans Fat 0.5 g

Cholesterol 185 mg	62%

Sodium 340 mg	14%

Total Carbohydrate 30 g	10%

Dietary Fiber 0 g	0%

Sugars 30 g

Protein	5 g

Vitamin A 20%	•	Iron 2%

Vitamin C 2%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crème Fraiche Ice Cream

Prep Time

45 minutes

Cook Time

2 hours

Total Time

2 h 45 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 cup(s) H-E-B Heavy Whipping Cream

1 cup(s) buttermilk, full fat works best

1 cup(s) granulated sugar, divided use

1 Tbsp H‑E‑B Select Ingredients Madagascar Bourbon Vanilla Alcohol Free Extract, or vanilla bean paste

1 Tsp H-E-B Kosher Salt

4 egg yolks

1 cup(s) crème fraiche

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Instructions

Combine cream, buttermilk, 1/2 of the sugar, vanilla extract, and salt in a medium saucepan and heat on medium flame until it reaches 165˚F. Then remove from heat.

Meanwhile, whip egg yolks and sugar together until they become pale yellow. Then whip in the crème fraiche.

Using a ladle, whisk in half of the heated cream mixture, one ladle at a time, whisking briskly between each ladle. Then return tempered egg cream mixture back into the pot of heated cream. Return to medium heat.

Continue to heat mixture stirring frequently until it reaches a temperature between 162˚F and 180˚F.

Meanwhile, fill a large bowl with Ice. Once mixture reaches temperature, remove from heat and pour into a medium bowl. Nestle medium bowl into larger bowl filled with ice.

Stir mixture over ice bath until it is cooled to about 50˚F, then pour into ice cream maker.

Set ice cream maker according to manufacturer's directions. Serve immediately or store in an airtight container.