Fruit Ice-cream

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in

By Gary Rhodes

Published 1994

  • About

This is a simple recipe which uses a stock syrup (also used in sorbet-making). Crème fraîche is French ‘fresh’ cream, and is now available in most supermarkets. It is cream that has been treated with a special culture which gives it a longer life and an almost sour taste. It works very well in ice-creams, giving a full body to the taste.