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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Almond florentines
Almond florentines
A star rating of 5 out of 5.6 ratings

Create exquisite almond florentines by baking your own nutty biscuits. Keep them light as a feather with the delicate touch of egg whites and a sprinkle of icing sugar.

Roasted stone fruits
Roasted stone fruits
A star rating of 4.5 out of 5.2 ratings

Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream

Nutrition: per serving (8)

  • kcal382
  • fat30g
  • saturates21g
  • carbs24g
  • sugars24g
  • fibre0g
  • protein3g
  • salt0.1g
    low
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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.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.9 out of 5.11 ratings

alisontoon00

I modified this recipe to 100g vanilla-infused sugar, split the creme fraiche (half full fat, half reduced fat - i.e., I had one pot of each in the fridge), and used the zest of one small lemon and one lime. Yummy!!!

raines.june

Easiest ever ice cream/gelato recipe. This was delicious with sticky toffee pudding. Would definitely make again.

tinabillinge

This is my favourite ice cream because a) it's delicious, b) I can serve it straight from the freezer and c) my grandson loves it!

kellyannallen19674NDeDwx-

tip

I use this as an ice cream base. It makes a wonderful base for salted caramel and I just finished a chocolate variant!

Salted caramel changes: 110 grams caster sugar, 500 grams of the Creme Fraiche and no lemon. The caramel is with sugar, creme fraiche and milk. ( i will post this recipe I make…

Ellbee123

tip

Great recipe – I adapted it to make a much lighter version and it's still delicious! Here's what I did: - Whisk together 250ml 50% reduced fat crème fraîche with 50g caster sugar, 6g sweetener (I used Silver Spoon granulated sweetener), 45ml milk of choice (I used Alpro unsweetened coconut), 1/2tsp…

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