Recipe Book
Bookmarks
Groups
Search
⌘K
Crème fraîche ice cream
Cook view
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Source:
bbcgoodfood.com
Ingredients
Reset
½×
1×
2×
Multiply
200ml milk
175g caster sugar
600g full-fat crème fraîche
zest 1 lemon
1/2 tsp vanilla extract
Instructions
Reset
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.
