- 6 (1 ounce) squares bittersweet chocolate, chopped
- 1 cup 2% milk
- 2 cups creme fraiche
- 1/2 cup white sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.
09/12/2019
recipepes.com
chocolate creme fraiche ce cream, recipe
PT15M
PT1H
5
455 calories
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