Strawberries Romanoff with Crème Fraîche Ice Cream

Ingredients

• 1.5 cups buttermilk well
• 2 cups crème fraîche 
• 6 large egg yolk 
• 2 tablespoons orange liqueur 
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons lemon zest finely grated
• 0.3 cup orange juice 
• 0.5 teaspoon orange zest finely grated
• 0.3 cup powdered sugar 
• 1 pinch salt 
• 20 ounces strawberries fresh hulled quartered
• 0.7 cup sugar 

Equipment

• bowl
• sauce pan
• whisk
• sieve

Directions

1. Place fine strainer over largeglass bowl. Fill another bowl (larger than bowlwith strainer) halfway with ice and water.
2. Whisk sugar and egg yolks in third large bowlto blend.
3. Combine crème fraîche, buttermilk,lemon juice, lemon peel, and salt in heavylarge saucepan. Stir constantly over mediumheat just until hot (do not allow mixture toboil), about 4 minutes. Gradually whisk crèmefraîche mixture into yolk mixture. Returnmixture to same saucepan. Stir constantlyover medium heat just until instant-readthermometer inserted into custard registers170&Deg;F and custard thickens very slightly,about 4 minutes (do not boil).
4. Pour custardthrough strainer set over bowl. Set bowl withcustard in bowl filled with ice water; whiskoccasionally until custard is cold. DO AHEAD: Can be made 2 days ahead. Cover and chill.
5. Transfer custard to ice cream makerand process according to manufacturer'sinstructions.
6. Transfer ice cream to container;cover and freeze until firm, at least 6 hours.DO AHEAD: Ice cream can be made 3 daysahead. Keep frozen.
7. Toss quartered berries, orangejuice, powdered sugar, Grand Marnier, andorange peel in medium bowl. Cover andrefrigerate at least 1 hour. DO AHEAD: Can bemade 4 hours ahead. Keep chilled.
8. Scoop ice cream into 6 dessert glasses orbowls. Top with berry mixture.
9. Garnish eachserving with 1 whole berry and serve.
10. * Available at most supermarkets and atspecialty foods stores.