Hi! At it with another ice cream project :) And I think this is probably the best base made in my kitchen so far! It’s lightly sweet, creamy, and has the tanginess like the original tart flavor you’d find at frozen yogurt shops, but just rich enough. I added fresh lemon juice to give it more tang and some chopped crystallized ginger and sliced almonds to flavor it up. Each scoop is dipped into a mixture of melted coconut oil and cocoa powder for a quick-coating, thin bonbon shell. Yuuumm! xo, sb.
Crème Fraîche Ginger-Almond Bonbons
Makes about 1-1/2 quarts of ice cream and 30+ bonbons
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
3/4 cup crystallized or candied ginger, finely diced
3/4 cup sliced almonds
1 1/2 cups melted coconut oil
3/4 cup sweetened or unsweetened cocoa powder
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 stir in the chopped ginger and almonds until evenly distributed. Freeze for at least 6 hours and up to 2 weeks.
To make the bonbons, line a 15′-10’inch baking or casserole dish with an even layer of ice cubes and a double lined sheet of parchment paper, fit to lay flat over the ice. In a large bowl, whisk together the melted coconut oil and cocoa powder until smooth and set aside. With a .75 ounce ice cream baller (about 2 tablespoons), scoop the ice cream into round balls. Working over the coconut-cocoa sauce, stick a toothpick or skewer into the center of the ice cream ball and begin to dip it into the sauce until it’s evenly coated. If needed, use a spoon to help ladle more sauce against the ice cream to coat entirely. The cocoa will form a shell around the ice cream within seconds. Repeat steps with each scoop. Place the bonbons on the prepared parchment-ice bed and freeze for at least an hour or until ready to serve.