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Creme Fraiche Ice Cream?

post #1 of 6
Thread Starter 
I make my own yogurt and strain whey to form creme fraiche. I then make an egg custard base with vanilla pod added, allow to cool and add the creme fraiche. This mixture is then frozen down in a compressor type ice cream maker.

The question I have is, how do I reduce/ hide the yogurt/creme fraiche taint in order to create more of a vanilla ice cream taste without using cream?.

Any help would be appreciated.

maxon8

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post #2 of 6
maxon8
what is the egg custard base, like a creme anglaise? what are you using for cream there?
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 6
There is a vanilla ice cream base using heavy cream don't know about what your asking...

Best Regards Cakerookie... aka Rook
post #4 of 6
Thread Starter 
For the custard base I am using pasteurised whole milk, egg yolks, caster sugar and vanilla pod. On cooling I am trying to use creme fraiche in place of the double cream that I normally use. The texture is not too bad, the ice cream is lighter but has a give away taint that I would like to reduce in order to create a fat reduced ice cream.
post #5 of 6
I'm not sure what you mean by "taint." The tanginess? I happen to like that.

At work years ago I had to make a "sour cream ice cream" -- no vanilla, just:

8 egg yolks
225g sugar
250g whole milk
250g heavy cream (= your double cream)
500g commercial sour cream

making a creme anglaise with the egg yolks, sugar, milk, and heavy cream, then whisking in the sour cream, straining, chilling, and processing in the machine.

When I made it at home I used vanilla sugar instead of plain, and it had both the vanilla flavor and the tang of the sour cream. Maybe you should try that -- vanilla sugar, or adding a bit of vanilla powder to bump up the vanilla-ness. I imagine you could use all milk and creme fraiche with good results.
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post #6 of 6
Thread Starter 
Thank you for your help, I will try them all!

maxon8
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