Creme Fraiche Ice Cream With Two Granitas

Ingredients

The ice cream:

• 5 egg yolks
• ¼ cup sugar
• 2 cups creme fraiche

The pomegranate granita:

• 2 cups fresh pomegranate juice (available in health-food stores)
• ¼ cup sugar
• 2 tablespoons fresh lemon juice
• ¼ cup creme de cassis (blackberry liqueur)

The tangerine granita:

• 2 cups fresh tangerine juice
• ¼ cup sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons Campari, Mandarin Napoleon brandy or Grand Marnier liqueur

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    571 calories; 24 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 0 grams dietary fiber; 74 grams sugars; 3 grams protein; 105 milligrams cholesterol; 70 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the ice cream: Whisk the egg yolks in a large stainless-steel bowl. Gradually whisk in the sugar and creme fraiche until smooth. Strain. Pour the mixture into an ice cream maker and proceed as directed.
2. To make the granitas: Combine all ingredients for each granita in separate shallow pans, large enough so the mixture is no more than 1/4 inch deep. Freeze and stir each mixture every 15 minutes for 40 minutes, or until it looks like shaved ice.
3. Scoop the creme fraiche ice cream into four chilled bowls. Place equal amounts of both granita on each side. Serve immediately.

1 hour