Crème Fraîche Vanilla Ice Cream



  • 1 cup crème fraîche
  • 1 cup fresh cream
  • 1-1/2 cups half-and-half
  • 3/4 cup sugar (optional)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon vanilla


  1. In a large bowl, blend first five ingredients with a whisk. Add the vanilla and 1/4 teaspoon salt and continue blending until sugar is dissolved. It should be frothy when you are done.  
  2. Chill the ice cream mixture in the refrigerator for 1 hour.
  3. Pour the mixture into a crank freezer or electric ice-cream maker and follow the manufacturer’s directions. If you do not have an ice-cream maker, you can improvise by filling a quart-size zipper-style bag two-thirds full with the buttermilk mixture and zipping it closed, then putting it into a gallon-size zipper-style bag. Hold the mouths of the bags flush while somebody else fills the gallon-size bag with crushed ice and rock salt, in layers. Zip the gallon-size bag closed and begin to massage and shake the bags to achieve the same effect as from a classic ice cream freezer. Keep checking the quart bag to see if your ice cream has frozen sufficiently. This ice cream is generally served at the “soft serve” stage.

Store in a lidded container in the freezer.


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