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
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.
