Yield
8 servings (serving size: about 1/2 cup)

Similar to sour cream, though less tangy and thicker, crème fraîche is available in gourmet markets and specialty stores.

How to Make It

Step 1

Combine plums and sugar in a large bowl; toss well to coat. Let mixture stand at room temperature for 1 hour.

Step 2

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.

Ratings & Reviews

JeannetteI's Review

Veggiecook11
August 24, 2013
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.

Veggiecook11's Review

JeannetteI
June 26, 2009
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.