Caramelized Fromage Blanc Ice Cream
🛠 Equipment
- Ice cream maker (optional)
- Saucepan
- Mixing bowl
- Whisk
- Freezer-safe container
🛒 Ingredients
| 400 g | fromage blanc (well drained) | |
| 250 ml | whole milk | |
| 200 ml | heavy cream | |
| 120 g | sugar | |
| 80 ml | liquid caramel | |
| 1 | vanilla bean | |
| 1/2 lemon | lemon juice |
Preparation
Step 1: Prepare the caramel
If using store-bought caramel, warm it gently in a small saucepan to make it pourable.
For a homemade version, melt 100 g of sugar in a dry saucepan until deep amber, then take it off the heat and stir in a knob of butter and a pinch of flaky salt.
Step 2: Infuse the milk
Split the vanilla bean lengthwise and scrape out the seeds.
Warm the milk with the sugar, the pod and the seeds over low heat without boiling, then let it infuse for 10 minutes off the heat.
Remove the pod before using.
Step 3: Mix the base
In a large bowl, whisk the fromage blanc with the warm vanilla milk and the very cold heavy cream.
Add the lemon juice and half of the caramel, then mix until the mixture is perfectly smooth and slightly frothy.
Step 4: Chill the base
Cover the bowl and refrigerate the base for at least 4 hours.
A thoroughly chilled base guarantees a creamy, crystal-free ice cream.
Step 5: Churn and freeze
Pour the base into the ice cream maker and churn for 25 to 30 minutes until it reaches a soft-serve texture.
Without a machine, pour the mixture into a wide dish and stir vigorously every 30 minutes for 3 hours.
Step 6: Serve
Transfer the ice cream to a freezer-safe container and let it firm up for 2 hours.
When serving, scoop into balls and drizzle with the remaining caramel. Finish with a pinch of flaky salt for a perfect contrast.
💡 Tips & variations
- Use a well-drained fromage blanc, or drain it for 1 hour in a sieve: the less water it holds, the creamier the ice cream.
- Chill the base for at least 4 hours before churning — a cold base is the secret to a smooth, crystal-free texture.
- Make your own caramel by cooking 100 g of sugar dry with a pinch of flaky salt: the flavor is far superior.
- No ice cream maker? Stir the mixture every 30 minutes for 3 hours, then freeze for 2 more hours before serving.
❓ Frequently asked questions
How long does this recipe take?
6h (25 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
