I’ve been so into making ice cream lately and this is a recipe that I’m sort of obsessed with. It’s SO good. Truly a favorite of mine. I can’t believe it’s been like… almost 6 years since I made an ice cream book. Six YEARS. I haven’t been making ice cream regularly since then and now I keep asking myself why. What I love about ice cream, except for the most obvious reason – that it’s frickin delicious – Is that it’s so easy to make and that I can’t photograph it for 4 hours straight. Because it melts! I love that, and it saves me so much time. Hehe. I know a lot of people think it’s too cold to eat ice cream this time of year, so I’m really longing for it to get a little bit warmer outside, and I’m so looking forward to making ice cream with rhubarb, strawberries, raspberries, blueberries…. I could go on. Can’t wait! But for now, I’m super stoked about this lemon crème fraiche ice cream with a little bit of honey for good measure.
Lemon crème fraiche ice cream
Makes approximately 1/2 quart
If you don’t have an ice cream maker, pour the mixture into a freezer container and put in the freezer. When partially frozen (after 2-3 of hours), take it out and whip it with an electric mixer to break up the ice crystals. Repeat 3-4 times during the freezing process. Freeze until firm enough to scoop. It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!
- 100 ml (1/3 cup + 1 1/2 tbsp.) water
- 60 g (4 1/2 tbsp.) granulated sugar
- 2 tbsp. honey
- pinch of salt
- zest from 1 lemon
- 1 tbsp. lemon juice
- 100 ml (1/3 cup + 1 1/2 tbsp.) milk
- 200 ml (3/4 cup + 2 tbsp.) full fat crème fraiche
- 1 tbsp. vodka (can be omitted)
- Combine water, sugar, honey and salt in a saucepan. Let the mixture come to a boil, then remove from the heat and stir until the sugar is completely dissolved. Stir in lemon zest, juice, milk and crème fraiche and beat until completely smooth. Cover the bowl and place it in the fridge until completely cold, about 2 hours. Stir in vodka if using.
- Pour the mixture into an ice cream maker and churn according to your manufacturer’s instructions. Serve immediately as soft serve ice cream, or transfer ice cream to a freezer container with a tight fitting lid. Smooth the top with a spatula, then loosely cover the surface of the ice cream with wax paper and freeze until firm, about 2-4 hours.