Strawberries Romanoff with Crème Fraîche Ice Cream

Name: Strawberries Romanoff with Crème Fraîche Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters buttermilk, well shaken; 473 milliliters crème fraîche; 6 larges egg yolks; 2 Tbsps Grand Marnier or other orange liqueur; 1 Tbsp fresh lemon juice; 59 milliliters orange juice; 59 milliliters powdered sugar; 1 pinch Pinch of salt; 567 grams cups quartered hulled fresh strawberries (about plus; 158 milliliters sugar

You can never have too many side dish recipes, so give Strawberries Romanoff with Crème Fraîche Ice Cream a try. Watching your figure? This gluten free and vegetarian recipe has 399 calories, 7g of protein, and 22g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Summer event. 1 person found this recipe to be flavorful and satisfying. A mixture of buttermilk, salt, strawberries plus, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place fine strainer over largeglass bowl. Fill another bowl (larger than bowlwith strainer) halfway with ice and water.

Ingredients you will need

Water

Ice

Equipment you will use

Sieve

Bowl

Whisk sugar and egg yolks in third large bowlto blend.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Combine crème fraîche, buttermilk,lemon juice, lemon peel, and salt in heavylarge saucepan. Stir constantly over mediumheat just until hot (do not allow mixture toboil), about 4 minutes. Gradually whisk crèmefraîche mixture into yolk mixture. Returnmixture to same saucepan. Stir constantlyover medium heat just until instant-readthermometer inserted into custard registers170&Deg;F and custard thickens very slightly,about 4 minutes (do not boil).

Ingredients you will need

Creme Fraiche

Lemon Juice

Buttermilk

Lemon Peel

Custard

Salt

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Pour custardthrough strainer set over bowl. Set bowl withcustard in bowl filled with ice water; whiskoccasionally until custard is cold. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Ingredients you will need

Water

Custard

Equipment you will use

Sieve

Bowl

Transfer custard to ice cream makerand process according to manufacturer'sinstructions.

Ingredients you will need

Ice Cream

Custard

Transfer ice cream to container;cover and freeze until firm, at least 6 hours.DO AHEAD: Ice cream can be made 3 daysahead. Keep frozen.

Ingredients you will need

Ice Cream

Toss quartered berries, orangejuice, powdered sugar, Grand Marnier, andorange peel in medium bowl. Cover andrefrigerate at least 1 hour. DO AHEAD: Can bemade 4 hours ahead. Keep chilled.

Ingredients you will need

Powdered Sugar