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