The flavor of cream can be quiet and delicate, perhaps more supportive and background than others may be, but it's still there. Crème fraîche on the other hand may not be quite so subtle as far as cream goes. It certainly holds another place in the cream continuum, and can have it's own purposes and preferred matches with other flavors.
Another simple summer dessert, this one almost no-cook, crème fraîche ice cream is a nice warm weather option.
(Start a day ahead and you can make your own crème fraîche.)
Great when paired with fresh strawberries or peaches since that fresh, ripe and sweet fruit can benefit from just a touch of cream and tang.
Or, might I recommend broiled or grilled peaches?
(Especially smart if the grill is already hot.)
Maybe you could forego the amaretto to go the Peach Melba route and add some raspberry sauce (maybe a splash of Chambord if you've got it).
Crème Fraîche Ice Cream
serves 6 or so (makes less than 1 qt)
1 1/2 c (375 ml) whole milk
1 c (225 g) sugar
Pinch of salt
3/4 c (180 ml) heavy cream
3/4 c (180 ml) crème fraîche
Whisk milk, sugar, and salt together in a medium saucepan. Heat over medium-low to almost a simmer, stirring occasionally, until the sugar has dissolved completely. Remove from the heat and pour the sweetened milk into a large glass measuring cup or bowl. Whisk in the heavy cream and crème fraîche until fully combined. Refrigerate at least an hour until cold.
Freeze the ice cream base in an ice cream maker according to manufacturer's instructions.
Remove the soft ice cream from the ice cream maker to a lidded container, and place in the freezer to stiffen several hours before serving.