Crème Fraîche Sorbet

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.