“No Churn” Crème Fraiche Sorbet
with Candied Almonds:
The Secret Recipe Club
Summer is now in full swing here in the Northern Hemisphere and ice cream seems to have a mention on my menu planner every week…..from exclusive “top drawer” commercial brands such as the ice cream I used in this recipe White Chocolate Ice Cream Sundae with Summer Berries & Fudge Sauce to home-made Sorbet Cassis (Blackcurrant Sorbet) or even an Ice Cream Soda, they are all welcome in our hot and humid summer kitchen! So, when I was searching through Nicole’s blog Hapa-Tite for something to make for The Secret Recipe Club, I immediately settled on this EASY no-churn recipe for Crème Fraîche Sorbet.
Nicole has some interesting and tasty looking recipes on her site, some of which showcase her Hawaiian heritage, and I was very tempted to make: Baked Onion Rings, Char Siu Chow Fun 叉燒河粉, Curried Chicken Lime Skewers with Lime-Apricot Glaze and her Pumpkin Cupcakes with Goat Cheese Frosting and Quince-Ginger Compote, but, as the mercury touched just under 40C last week here in SW France, it was the Crème Fraîche Sorbet that was made, with a few variations. I used shop-bought Crème Fraîche for the recipe, although Nicola made hers in the recipe she shared on her blog; I used golden syrup in place of light corn syrup and I added some candied almonds that had been lurking in a “sweetie” tin since just after Christmas!
I have shared Nicole’s recipe below, with my amendments highlighted in red; it’s been another wonderful month with the Secret Recipe Club and I hope you enjoy this ice cream recipe if you make it! Karen
“No Churn” Crème Fraîche Sorbet with Candied Almonds Recipe:
- 1 cup crème fraîche
- 1/8 cup light corn syrup (I used Golden Syrup)
- 1/4 cup sugar (I used golden caster sugar)
- handful of candied almonds (There is a great recipe here: Glazed Almonds)
Whisk everything together, except the candied almonds, then decant into a metal loaf pan (I used a glass dish that I lined with aluminum foil). Just before the ice cream is frozen and is still malleable, add the candied almonds and mix them through the ice cream. Freeze until firm (several hours), and serve with plenty of berries.
And for those of you that don’t know how to make crème fraîche yet:
1 cup whipping cream, room temp
1 tbsp buttermilk or 1/2 cup sour cream, room temperature
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm. Stir thickened crème fraîche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks. Since I knew I would be using this recipe for sorbet, I added 1 to 1-1/2 teaspoons vanilla extract into the crème right before refrigerating to give it a vanilla flavour.