Crème fraîche and cherry compote ice cream

Crème fraîche and cherry compote ice cream

Course Dessert, Ice cream
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Author Alida Ryder


for the cherry compote

  • 100 g pitted cherries you can use either fresh or canned
  • 100 g sugar
  • 10 ml lemon juice

for the ice cream

  • 90 g sugar
  • 6 yolks
  • 500 ml crème fraîche or sour cream
  • 200 ml milk


  • Combine the cherries, sugar and lemon juice in a small saucepan and allow to cook over a low heat until the mixture is jam-like.
  • Remove from the heat and allow to cool down. The mixture should be completely cool when layering with ice cream.
  • In a bowl, whisk the sugar and egg yolks until light and creamy.
  • In a saucepan, heat the crème fraîche and milk until it reaches boiling point then temper over the sugar and egg yolk mixture.
  • Allow to cool down then churn in an ice cream machine according to manufacturer's directions.
  • Once churned, scoop a few spoonfuls of the ice cream into a container then add a few spoonfuls of the cherry compote. Continue layering then cover with a lid/plastic wrap and store in the freezer until ready to serve.