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Gary Rhodes

Crème Fraîche Ice-cream

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Preparation info
    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

Method

Using crème fraîche in any ice-cream really lifts the taste of other flavours. But using it as a main flavouring gives a basic vanilla ice-cream a really good bite. For every 300 ml (10 fl oz) of

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