Advertisement
Fruit Ice-cream
- Serves
4–6
- Difficulty
Easy
By Gary Rhodes
Published 1994
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.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe