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A quick and easy treat to use up the leftover cream you may have laying around. No ice cream machine needed!
Whisk everything together, then decant into a metal loaf pan (I used a glass dish that I lined with aluminum foil). Freeze until firm (several hours), and serve with plenty of berries.
And for those of you that don’t know how to make crème fraîche yet:
In a jar with a lid, place whipping cream and buttermilk (or sour cream). Cover securely and shake for 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time.
Note: Cream will thicken faster if the room is warm. Stir thickened crème fraîche well. Refrigerate at least 6 hours before serving. Cover tightly and store in the refrigerator for up to 2 weeks.
Since I knew I would be using this recipe for sorbet, I added 1 to 1-1/2 teaspoons vanilla extract into the creme right before refrigerating, to give it a vanilla flavor.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!