One weekend, we happened to have a bit of extra creme fraiche in the fridge so we decided to make ice cream with it. Creme fraiche ice cream is not new. It's been done before, but it's new to my kitchen, to my Magimix, to our time-tested palates.
After getting an email from a friend telling tantalising tales of lemon sea salt ice cream at the beach, I decided to add that to the mix as well. The result is an ultra-creamy, tangy, zesty ice cream with the slightest hint of salt from the sea.
1. Whisk together the milk, sugar, creme fraiche, lemon zest and vanilla over
medium?eat until sugar is dissolved.
2. Set aside to cool completely. Place in fridge overnight.
3. Add in sea salt and churn in an ice-cream machine, following manufacturer's
instructions, before freezing. Or freeze for 1 hr, then give a good whisk and
the freezer for another hour.Repeat 3 or 4 times until it becomes solid.