The instructions for making this ice cream are given in the custard section of Baking Basics at the front of my book Lazy Baking, but I just had to feature it in its own right. It’s been such a game changer in our house – only 5 minutes to prepare, no churning required and definitely no need for a specialist ice-cream maker.
There’s brightness from the lemon, comforting familiarity from the vanilla, and a clean, sophisticated tartness from the crème fraîche. Just make sure you buy full-fat crème fraîche as an afternoon treat in the sun is not the moment for scrimping on good dairy. Please join me in making this ice cream, it really is a dream.
MAKES: 5–6 scoops
Prep time: 5 minutes + 6 hours freezing
PHOTOGRAPHY: MATT RUSSELL
FOOD STYLING: JESSICA ELLIOTT DENNISON
300g crème fraîche (ideally full-fat)
6 tablespoons caster sugar
1 teaspoon vanilla paste
pinch of sea salt flakes
3 egg yolks
grated zest of 1 lemon
Place all the ingredients in a medium saucepan then, using a balloon whisk, beat until completely smooth.
Place over the lowest heat and, stirring regularly, heat the mixture until warm, ensuring it doesn’t catch on the base of the pan.
Transfer the mixture to a metal tub or container and freeze for at least 6 hours before serving.
Baking might just not be your thing. Or, you might love it and spend every Sunday morning working on your sourdough. Whichever category you fall into, Jess’s book Lazy Baking has got you. The recipes are simple and realistic, both sweet and savoury recipes, and they use just a handful of ingredients, minimal kit and there’s little need for washing up. A dream for the novice or the pro.
— cook’s notes
Don’t panic if you boil or scramble the egg yolks – just blitz them with a stick (immersion) blender until smooth again.