Crème fraîche ice cream

Crème fraîche ice cream

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(2 ratings)

Prep: 20 mins Plus freezing no cook


Serves 6 - 8
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal382
  • fat30g
  • saturates21g
  • carbs24g
  • sugars24g
  • fibre0g
  • protein3g
  • salt0.1g
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  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 175g caster sugar
  • 600g full-fat crème fraîche (we used Rachel's Organic)
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp vanilla extract


  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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Comments (7)

michelle43's picture

I halved the ingredients as I didn't have the required amount of creme fraiche.I whisked together the milk and sugar over a very low heat so the sugar melted and allowed to cool. Then I added the other ingredients and whisked and in to the ice cream machine. The ice cream was delicious. A hint of lemon, really refreshing and it worked well together as I did the roasted stone fruits (Aug '12). A recipe that I will be doing again. The amount made is plenty for for the two of us, with some left to have again

faye07's picture

Love this site and your awesome recipies <3

auntiecarrie's picture

@Staceyjm - you'll find creme fraiche in the cream/yoghurt section of your local shop. It comes in a tub, similar to cream or natural or Greek yoghurt. Hope that helps.

minnieshar's picture

I tried this, nice but too much work with all the mixing etc. I still think its hard to beat the no churn ice cream recipe on this site. It works perfectly every time.

staceyjm's picture

full-fat crème fraîche any body know what it looks like. I am not french language, just wish english language with the measure.. so the full fat creme fraiche is cheese? or what?

kathygillan's picture

do you whisk this over hot water or how does the sugar melt?

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