Similar to sour cream, though less tangy and thicker, crème fraîche is available in gourmet markets and specialty stores.
4 1/2 cups chopped ripe plums (about 2 pounds)
1 1/4 cups sugar
1/2 cup crème fraîche
How to Make It
Combine plums and sugar in a large bowl; toss well to coat. Let mixture stand at room temperature for 1 hour.
Place plum mixture in a food processor or blender; process until smooth. Press mixture through a fine sieve over a large bowl; discard solids. Add crème fraîche, stirring with a whisk until blended. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover ice cream, and freeze 1 hour or until firm.
My homegrown plums were on the tart side and so the Creme Fraiche didn't really do anything for the flavor. I think if you're going for creaminess, make a custard. I made the same sorbet without the creme and liked it just fine.
I made this with home grown plums which are significantly sweeter than what I find in the grocery store, so I reduced the sugar to half a cup. It was delicious. Sweet and just a bit tart and just perfect on a summer evening.
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