happy earth day! xo.
Crème Fraîche Dirt Worm Ice Cream
Makes about 1-1/2 quarts
2 cups crème fraîche
1 cup granulated sugar
1/4 teaspoon kosher salt
2 1/4 cups whole milk
1/4 cup freshly squeezed lemon juice
3 egg yolks
16 chocolate cream filled chocolate cookies, finely crushed
12-14 (about 3/4 cup) gummy worms
In a large saucepan, whisk together the crème fraîche, sugar, and salt. Place over medium heat, bring to a simmer, and cook stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 to 7 minutes.
Meanwhile, pour the milk and lemon juice into a large heatproof bowl, add the egg yolks and whisk until smooth. When the crème fraîche mixture is ready, gradually whisk it into the milk-egg mixture. Pour the combined mixtures into the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon and registers 170-175ºF on an instant read thermometer. (You can speed the cooling process by nestling the bowl in an ice bath and stirring from time to time.) Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight.
Pour the custard into an 1-1/2 quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze for up to 2 weeks. To serve, sprinkle ice cream with crushed cookie crumbles and gummy worms.