Crème fraîche ice cream

• milk↗200ml ml
• caster sugar↗175g g
• full-fat crème fraîche↗600g g
• zest 1 lemon
• vanilla extract↗½ tsp tsp

Step-by-step instructions

1. 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.