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The second recipe of The Four Seasons Jackson Hole’s pastry chef Brennan Froescher’s summer ice cream trio is the Lemon Crème Fraiche. This ice cream is perfect to snack on after a long hike in the Tetons. Enjoy it a la carte or accompanied by one of The Westbank Grille’s delicious menu items.
Ingredients
- 910 grams milk
- 418 grams sugar
- 4 each lemon zest
- 225 grams yolks
- 850 grams crème fraiche
- 100 grams fresh lemon juice
Instructions
- Mix the sugar with the egg yolks.
- Bring the milk to a simmer with the lemon zest.
- Slowly add some of the hot liquid to the egg yolks while whisking.
- Add this egg yolk mixture back to the pot and whisk to combine.
- Place back over the heat and cook until it coats the back of a spoon.
- Add the lemon juice and crème fraiche.
- Chill overnight and strain before spinning.
