Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Crème fraîche ice cream

Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!

  • Prep: 20 mins
    Plus freezing no cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 382
  • Carbohydrates 24
  • Saturated Fat 21
  • Sugar 24
  • Protein 3
  • Fat 30
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 382
  • Carbohydrates 24
  • Saturated Fat 21
  • Sugar 24
  • Protein 3
  • Fat 30
  • Fibre 0
  • Salt 0.1

Ingredients

  • 200ml milk
  • 175g caster sugar
  • 600g full-fat crème fraîche (we used Rachel's Organic)
  • zest 1 lemon
  • ½ tsp vanilla extract

Method

  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.

Suggested recipes from this collection...