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Honey Crème Fraîche Ice Cream with Cherry Swirl



prep time:

20 mins

cook time:

2 hours 15 mins

Total time:

2 hours 35 mins





  • 1 cup dark sweet cherries, thawed, if frozen

  • 2 tablespoons sugar

  • 1 tablespoon lemon juice

  • Pinch salt

  • 1 teaspoon lemon zest


  • 6 large egg yolks

  • ⅓ cup honey

  • 2 tablespoons sugar

  • ⅔ cup whole milk

  • ⅔ cup heavy whipping cream

  • ⅛ teaspoon salt

  • 1 teaspoon lemon zest

  • Vermont Creamery Crème Fraîche

    ½ cup


  1. Combine cherries, 2 tablespoons sugar, lemon juice, and pinch salt in small saucepan. Simmer about 10 minutes, stirring occasionally and mashing cherries until jammy. Stir 1 teaspoon lemon zest into mixture. Transfer to small bowl; cover and refrigerate
  2. Place mesh strainer over medium bowl. Fill a large bowl halfway with ice water. Nest medium bowl in larger bowl filled with ice water. Set aside
  3. In another medium bowl, whisk together egg yolks, honey, and 2 tablespoons sugar. Set aside
  4. Combine whole milk, whipping cream, and 1/8 teaspoon salt in large saucepan. Cook over medium heat, stirring frequently, until hot but not boiling. Gradually whisk hot milk mixture into yolk mixture; return mixture to saucepan. Cook, stirring constantly, until 170º Pour through strainer into bowl nested in ice water. Stir in lemon zest. Whisk occasionally until custard is cooled down. Cover and chill completely
  5. Churn according to ice cream manufacturer's directions. When churned and frozen, gently fold in crème fraîche (crème fraîche will freeze in small pieces). Gently swirl in cherry jam. Freeze until serving.