This creme fraiche ice cream has a beautiful lightness and just the perfect bit of twang to it. A truly refreshing ice cream.
When I came up with this recipe I was looking for a flavour that was delicate enough to enjoy on its own or simple enough to be able to enjoy a topping or two on it.
The ice cream is lusciously soft and creamy. I use vegetable glycerine in my ice creams as it really helps to continue to keep the ice cream soft and creamy even when it isn’t consumed over the first day or two. With just a few teaspoons it makes such a difference.
This is probably one of my favourite ice cream recipes I make. Just because it is so simple and so bloody fabulous.
I hope you enjoy the recipe too
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- Mix all the ingredients together in a large bowl.
- Pour into ice cream maker and churn according to manufacturer’s instructions.
- Pour into a container and freeze for minimum 2 hours or until firm.
Makes 15 serves.
- Vegetable glycerine is available from health and specialty food stores. It is used to help keep the ice cream soft and scoopable. If unavailable use a teaspoon of guar gum instead.