Cinnamon Basil Crème Fraîche Recipes

CINNAMON-BASIL ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°. Remove from the heat; add basil and cinnamon stick. Cover and steep 30 minutes. Strain, discarding basil and cinnamon stick., Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , If desired, sprinkle with ground cinnamon.

CINNAMON BASIL CRèME FRAîCHE

Steps:

• In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
• With a spoon, blend mixture thoroughly into crème fraîche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping.

HONEY VANILLA CRèME FRAîCHE

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

CINNAMON CREME FRAICHE

Steps:

• Combine well; cover and chill.

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

TOMATOES WITH BASIL AND CREME FRAICHE

Steps:

• In a cast iron frying pan, or at least a heavy one, melt the butter. Cut the tomatoes in half and season them with salt and pepper.
• Over a low heat, cook the tomatoes, cut side down, for about 10 minutes. (The butter should foam and turn light brown, if it starts getting too dark, your heat is up too high).
• Turn the tomatoes over and add the creme fraiche.
• Leave to heat for 2 more minutes. Stir in the basil. Adjust the salt and pep, and serve.

CHEF JOHN'S CRèME FRAîCHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
• Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.

FRESH PEACHES WITH CINNAMON CREME FRAICHE

Steps:

• Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.

GAZPACHO WITH BASIL CRèME FRAîCHE

Steps:

• In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
• In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.