Many people think French crème fraîche, translated literally as “fresh cream”, is the cream of all creams.

Whether you do or you don’t, some recipes really do require cream of that particular consistency and acidity. This is by no means available in all countries. And then, you might just like the taste of it. One can always find an excuse to make crème fraîche!

I ran on this article by Lia Huber yesterday that not only tells you how to make your own crème fraîche, but also includes a recipe for crème frâiche ice cream. This is, of course, for a day when you’re not counting calories and cholesterol!

The ingredients are simple: full-fat milk and buttermilk (petit lait, lait fermenté, or babeurre, in French). You do have to allow a little time, since it can take 12 to 48 hours to reach the proper consistency. Once you’ve made it, it will keep for a couple of weeks.

Recipe.