Dairy & Eggs
Creme Fraiche in gelato
Creme fraiche is a thick, matured cream cultured with lactic bacteria, typically standardized to 30% fat. In gelato it acts as a tangy, high-fat dairy component that enriches body while adding a gentle acidic note.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 35.9% |
| Water | 64.1% |
| Sugars | 0% |
| Fat | 30% |
| MSNF | 5.9% |
| Protein | 2.3% |
| POD (sweetening power) | 0.5 |
| PAC (anti-freezing power) | 3 |
Typical use: 5-15% of the total mix
Balance creme fraiche in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids update live as you add it.
Open the balancerHow to use it in gelato
Use creme fraiche as a partial replacement for cream to add fat, dairy solids and a lactic tang that balances very sweet or fruit bases. Its fat (30%) builds richness and slows meltdown, while its low sugar means it contributes little POD (about 0.5) and modest PAC (about 3.0) from lactose alone, so it barely affects the freezing point. Because lactose sits in the milk-solids-non-fat fraction, watch total MSNG to avoid a sandy, over-concentrated texture. It shines in fromage-blanc, cheesecake, lemon and berry gelati where acidity is desirable.
Origin & background
Creme fraiche originated in the dairy regions of northern France, especially Normandy. Isigny Sainte-Mere creme fraiche was granted French AOC (Appellation d'Origine Controlee) status in 1986, later becoming a protected AOP/PDO product, the first cream to earn such protection.
Frequently asked questions
Sources
- https://fr.openfoodfacts.org/produit/3250392547936/creme-fraiche-epaisse-a-30-de-matiere-grasse-paturages
- https://fr.openfoodfacts.org/produit/3250390010159/creme-fraiche-epaisse-entiere-30-paturages
- https://www.lanutrition.fr/creme-fra%C3%AEche-30%25-m.-g.
- https://www.syndifrais.com/docs/library/creme-fraiche-syndifrais.pdf