Last summer while in Vermont, I had the pleasure of meeting Allison Hooper, cheesemaker for Vermont Butter & Cheese Creamery. Her Bonne Bouche, Bijou, and butter are some of the best. So I was excited to see she was visiting Marion Street Cheese Market right here in Oak Park this weekend. The chef there made three brunch menu items using her products; radishes with butter, asparagus frittata with cheese, and vanilla french toast with creme fraiche. Allison has a lovely cookbook called ” In a Cheesemaker’s Kitchen” that showcases well-known chefs that incorporate her products into their recipes.
I realized I had never made anything from the book and decided to dog ear the recipe for Creme Fraiche Cherry Ice Cream served with Devil’s Food Chocolate Cupcakes filled with vanilla mascarpone. The recipe calls for griottines– which are morello cherries only found in the Balkans. They are macerated in liquor within 6 hours of picking.
Since the weather actually got up to 70 this weekend for a half hour, I decided I’m going to order some of these little suckers and make a batch of this ice cream in anticipation of summer coming. Stay tuned for the results.
Here is the recipe from her cookbook should you Florida folks get a hankering for some ice cream.
24 oz creme fraiche
3 cups of whole milk
1 cup of sugar
1 vanilla bean
1 tbs. vanilla extract
1/4 cup griottines
Blend all of the ingredients, except for the cherries, and freeze in ice-cream machine according to directions. Once the ice cream is churned (about 35 minutes), add the strained cherries and 3 tbs. of the cherry liquor syrup. Run the churn long enough to distribute the cherries in the ice cream. Place in containers and store in the freezer. Ice cream will become hard after several hours.
*Recipe is from Chef Molly Hanson at Grill 23 & Bar in Boston.