Creme Fraiche Ice Cream With Two Granitas
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5egg yolks
- ¼cup sugar
- 2cups creme fraiche
- 2cups fresh pomegranate juice (available in health-food stores)
- ¼cup sugar
- 2tablespoons fresh lemon juice
- ¼cup creme de cassis (blackberry liqueur)
- 2cups fresh tangerine juice
- ¼cup sugar
- 2tablespoons fresh lemon juice
- 2tablespoons Campari, Mandarin Napoleon brandy or Grand Marnier liqueur
The Ice Cream
The Pomegranate Granita
The Tangerine Granita
Nutritional analysis per serving (4 servings)
632 calories; 27 grams fat; 13 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 0 grams dietary fiber; 80 grams sugars; 6 grams protein; 58 milligrams sodium
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.
Powered by
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?