Crème fraîche ice cream
- Sarah Cook
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Serves 6 - 8
Easy
Prep: 20 mins
Plus freezing no cook
A star rating of 4.9 out of 5.12 ratingsRate
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Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 200ml milk
- 175g caster sugar
- 600g full-fat crème fraîche
- zest 1 lemon
- ½ tsp vanilla extract
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Nutrition: per serving (8)
-
kcal382
-
fat30g
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saturates21g
-
carbs24g
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sugars24g
-
fibre0g
-
protein3g
-
salt0.1g
low
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Method
-
step 1
Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer’s instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.
Recipe from Good Food magazine, August 2012
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A star rating of 4.9 out of 5.12 ratings
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