“No Churn” Crème Fraiche Sorbet
with Candied Almonds:
The Secret Recipe Club
“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.
“No Churn” Crème Fraiche Sorbet with Candied Almonds
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!
Crème Fraîche Sorbet
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:
Ingredients:
- 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)
Method:
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:
Ingredients:
1 cup whipping cream, room temp
1 tbsp buttermilk or 1/2 cup sour cream, room temperature
Method:
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.
SallyBR says
Absolutely wonderful! what a great combination with the candied almonds… I am drooling here
Great choice for your assignment this month!
Karen Burns-Booth says
Thanks Sally – it was a delicious sweet treat for a hot day!
Dominic says
how absolutely stunning is this and such a lovely idea to make a frozen desert with creme fraiche, plus with the added almonds this makes such a chic and sophisticated after-dinner desert… I love it. x
Karen Burns-Booth says
Thanks so much Dom! The almonds really did add a lovely crunch and taste to the silky smooth ice cream!
Wendy, A Day in the Life on the Farm says
Great choice this month. I love the addition of the almonds.
Karen Burns-Booth says
Thanks Wendy! The almonds were a hit here!
Melissa says
This sounds perfect. I don’t have an ice cream maker so this would work wonderfully in my kitchen! Great pick this month 🙂
Karen Burns-Booth says
Thanks so much Melissa – this would be even easier in an ice cream maker!
Camilla @FabFood4All says
Lovely looking “ice cream” Karen:-) Do you need to take it our of the freezer in advance or is it easy to scoop straight rom the freezer?
Karen Burns-Booth says
Thanks Camilla! You have to take it out of the freezer for about 5 minutes before serving, as I did for these photos and then it scoops very easily!
Dorothy at Shockingly Delicious says
Fantastically elegant and easy! Great SRC pick!
Karen Burns-Booth says
Thanks so much Dorothy! 🙂
Nicole (@hapatite) says
Thanks for stopping by and choosing my sorbet! I love candied almonds and it’s a great idea to add them to this recipe. I also really like your photo styling!
Karen Burns-Booth says
Thanks so much for this great recipe Nicole and I am pleased you approve of my almond addition! Karen
Jess @ Flying on Jess Fuel says
No churn ice cream is the best!! This one looks so creamy and perfect. Yum yum!
Karen Burns-Booth says
It’s JUST so easy isn’t it Jess! Thanks for stopping by!
Karen @ Karen's Kitchen Stories says
Oh my gosh Karen, I have some creme fraiche sitting in my fridge just begging to be used. Thanks for the inspiration! Beautiful photos!
Karen Burns-Booth says
Thanks so much Karen – do have a go at making this, as it is so easy and VERY tasty too!
Emily @ Life on Food says
I haven’t seen a recipe quite look this. Sounds marvelous. I am with you it is an ice cream a day for me.
Karen Burns-Booth says
It’s such an easy recipe Emily and we all loved it!
Tandy | Lavender and Lime says
This sounds perfect for a warm summers day! Glad to see the Secret Recipe Club is still going strong 🙂
Karen Burns-Booth says
Thanks so much Tandy! I love easy recipes like this when the mercury is rising! Karen
Becs @ Lay the table says
Hey Karen, what a great way to use creme fraiche, I’ve never seen it used in icecream before! I adore candied almonds too. Your bowls (jelly moulds?) look fabulous by the way x
Karen Burns-Booth says
Thanks Becs! They are indeed vintage jelly moulds and a perfect way to serve ice cream as the metal keeps it all cold! Karen
Couscous & Consciousness says
I love ice cream all year round, and I regularly make my own. I often make my own creme fraiche too, but I honestly never thought to turn the creme fraiche ice cream. The fact that this is a no-churn version is an added bonus, as my partner always says that the sound of the ice cream churner drives him nuts. Speaking of nuts … your inclusion of the candied almonds was a great idea. I can’t wait to give this a try.
Sue 🙂
Karen Burns-Booth says
Thanks so much Sue! I am all for an easy life sometimes and this recipe is a cinch to make and I was rather pleased with my inclusion of the nuts too!
JJ - 84thand3rd says
What a simple and delicious treat! There is a local producer who makes the most divine creme fraiche, I think I may need to try this very soon. Great pick!
Karen Burns-Booth says
Thanks so much JJ and what a good excuse to give this recipe a whirl!
Bintu @ Recipes From A Pantry says
Karen, I am a big fan of easy recipes, and this is one of the easiest ice cream recipes I have ever come across. This is definitely going in my to make (especially as it will look lie I made a lot of effort) pile.
Karen Burns-Booth says
It’s a cinch to make Bintu and truly delicious!
Rebekah @ Making Miracles says
That looks so perfect for this warm summery weather!! BEAUTIFUL photos as usual of course!! Great SRC pick this month!
susan @ the wimpy vegetarian says
Fantastic pick this month! I’ve been wanting to make my own creme fraiche and this is exactly what I’m going to make with it!
stephanie says
HI,
I love your website. I regular make the food items you feature
thank you
Steph
Karen Burns-Booth says
Thanks so much for letting me know Steph, you have made my day! Karen