Lemon Crème Fraîche Ice Cream

Yield: 3 quarts


  • 6 tbsp milk powder
  • 1 1/2 cups sugar
  • 1 cup cream
  • 4 cups milk
  • 1/2 cup light corn syrup
  • Zest of two lemons
  • 1/2 tsp xantham gum
  • 3 cups crème fraîche
  • 2 tbsp lemon juice


  1. Mix the milk powder and sugar in a small bowl.  Set aside.
  2. In a pot, combine the cream, milk, and corn syrup.  Gradually bring to a boil whisking frequently to prevent scorching.
  3. Reduce the heat, add the sugar mixture, and whisk together until mixed.  Simmer for two minutes.
  4. Remove the pot from the heat.  Add the lemon zest and let steep for 30 minutes.
  5. Strain the mixture through a fine mesh to remove the lemon zest.  Transfer to a mixing bowl in an ice bath.  Let stand until it cools to room temperature.
    • While it's cooling, combine 1 cup of the milk mixture with the xantham gum and mix well in a blender.  Pour it back into the milk mixture and whisk together.
  6. Whisk in the crème fraîche and lemon juice.
  7. Refrigerate overnight.
  8. Churn according to manufacturer instructions for your ice cream machine.
  9. Transfer churned ice cream to an airtight container.  Freeze overnight.

Adapted from Hello, My Name is Ice Cream.