Peach: Creme Fraiche Ice with Peach-Vanilla Syrup

posted by Verla 06-16-101 6:17 PM

Creme Fraiche Ice with Peach-Vanilla Syrup

1 c. sugar
1 1/2 c. creme fraiche
1 1/2 c. nonfat buttermilk

Fill a large bowl with ice water. Combine sugar and 1 c. water in a small saucepan and bring to a boil.
Pour syrup into a bowl and set over the ice bath to chill, about 10 minutes. When chilled add the creme fraiche and buttermilk and stir until smooth. Freeze in an ice-cream maker according to the manufacturer's directions. Store in an airtight container, frozen, up to 3 days.

Creme Fraiche:
1 c. whipping cream
2 T. buttermilk

Combine ingredients in a glass container, mixing well. Cover and let stand at room temperature (about 70 degree F) from 8 to 24 hours, or until very thick. Stir well and refrigerate up to 10 days.

Peach-Vanilla Syrup:
3 c. sugar
2 peaches, pits removed and cut into six slices
1 vanilla bean, split and seeds removed
1/2 c. Sauternes wine or other dessert wine.

Place sugar in a saucepan with 2 cups of water, bring to a boil over med. high heat. Add peaches, vanilla seeds, pod, and the wine; simmer 40 to 45 minutes until syrup is pink and flavorful. Chill. Pour through a fine strainer into a bowl, pressing the peaches to obtain the fullest flavor.

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