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.
…have you ever tried lemon tiramisu? ;)) a kiss from italy
I haven’t but I probably should since I love tiramisu and lemon!! xx
Mandi Jones says
does it have to be full fat creme fraiche? – ie can you use a reduced version? Looks DELISH x
Hi Mandi! You could use a creme fraiche with lower fat but it will likely be a bit less creamy and more icy. Do let me know how it goes if you decide to give it a try! x
Thanks so much Adrienne!! 🙂
It looks so creamy Linda! I could eat ice creams any time of the year really hahaha and I like the trick with saving the time photographing it instead of other sweets hahaha
Haha I’m glad it’s not just me! I probably wouldn’t go outside to eat my ice cream though 🙂 Yeah ice cream is good that way, such a time saver! 😉
this ice cream sounds delicious! I love the flavor combination. Photographing ice cream is a challenge I need to step up to this summer!
Thanks Aimee! It’s sooo tasty! And yeah, photographing ice cream is a challenge indeed 🙂
Making ice cream these days in Sweden sounds to me so rebel… That I absolutely love it! ?❤️ Great pics as you use, that white over white combination looks amazing Linda! ? xoxo
Maybe it does 😉 Then I’m a rebel! Haha. Thank you so much for your kind words, María! xoxo
What a lovely combination! I have never though of using Creme Fraiche in an Ice cream recipe!
Ah, you should definitely try it! It tastes absolutely lovely! Especially paired with lemon and honey 🙂
ellie | from scratch, mostly says
Omgnesssss this looks amazing!!!!!!!!!!!
Thanks so much Ellie!! x
Innovative, refreshing, and easy. I love it!
Thank you so much, Ashley! I love easy ice cream recipes 🙂
Dette ser såååååå godt ut!
Dette ser såååååå godt ut! Denne sommeren skal jeg lage jordbær/gubb is og rom & rosin is.
Åh, jordgubbsglass är ju så gott! Och rumrussin med. Mums! 🙂
Yum! Homemade ice cream is the best!
I totally agree!! And it’s so easy to make too 🙂 x
Lyndsay // Coco Cake Land says
I love your ice cream book! So funny that I came across this today because only yesterday I put my ice cream bowl back in the freezer because I wanted to try and make a chocolate sorbet, hehe. This lemon creme fraiche ice cream looks so delicious Linda!! xo
Isadora Guidoni says
This ice cream looks so good! I can’t wait to try it, thanks for sharing!
i made this yesterday but the texture never got creamy for some reason. it tasted really delicious and fresh, perfect for the season. I’ll need to give it another try !
Beautiful photos, Linda!
Can i also use this recipe for making popsicles
Or do you have a Nice recipe for popsicles?
Hi Nadine! I’m sure it would be delicious for popsicles 🙂 x