Triple Crème Ice Cream

Triple crème is cow’s milk containing 75% butterfat made in Burgundy, Normandy or Ile de France. It subdues the sweetness in the ice cream and enhances its flavor. This cheese adds the cream to balance the sweetness and fruitiness of the compote. One of the best tasting experiences one can have — very delicious!

Ingredients
2 cups French triple crème, rind removed
1 cup crème fraÎche
1 cup simple syrup (see note below)
1/2 cup corn syrup
1/4 teaspoon Kosher salt

Method
1. Combine all the ingredients in a food processor or blender and purée until smooth.
2. Chill for 2 hours, then spin in an ice cream maker according to the manufacturer’s directions.
3. Chill in the freezer overnight before serving with the apple pie.

*Note: Simple syrup is a combination of 1/2 cup sugar and 1/2 cup water. Boil water and sugar, until sugar completely dissolves. Allow to cool completely.

Serves 12

return to Apple Pie à la Versaille recipe