Almond florentines
Bake your own delicate nutty biscuits and keep them light as a feather with egg whites and icing sugar
Crème fraîche ice cream
Serves 6 - 8
Easy
Prep:
Plus freezing no cook
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Skip to ingredients
- 200ml milk
- 175g caster sugar
- 600g full-fat crème fraîche
- zest 1 lemon
- ½ tsp vanilla extract
Nutrition: per serving (8)
- kcal382
- fat30g
- saturates21g
- carbs24g
- sugars24g
- fibre0g
- protein3g
- salt0.1glow
Method
step 1
Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer’s instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.
