Fruit Ice-cream

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

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.


  • 300 ml (10 fl oz) fruit purée (strawberry, raspberry, mango etc.)
  • 1–2 heaped tablespoons crème fraîche


    To make the stock syrup, simply bring all the ingredients to the boil and cook for 2–3 minutes. This will leave you with a thick, sweet syrup. Leave until cold.

    To make the fruit ice, mix the fruit purée with the cold stock syrup and add the crème fraîche. The mix is now ready to freeze, either in a machine or freezer, churning by hand every now and again.