Crème fraîche ice cream
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Crème fraîche ice cream

By Sarah Cook

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

Nutrition per serving

  • kcal 382
  • fat 30g
  • saturates 21g
  • carbs 24g
  • sugars 24g
  • fibre 0g
  • protein 3g
  • salt 0.1g

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.

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