I once did an icecream making course with a renown chef in Adelaide, Mary Ziukelis, who specialised in icecreams and sorbets in her restaurant Neddy’s. This was a ground-breaking restaurant in Adelaide in the 1970’s and ’80’s, opened by Cheong Liew and Mary. It changed hands several times over the years, but was always ahead of its time. Some people will remember the restaurant and the female chef with an icecream obsession. Mary had some great tips, like always use glucose syrup, not (just) sugar. Truly, it makes a difference. Let me know if you remember the chef with a passion for icecream at Neddy’s Restaurant. She was brilliant.
This is an icecream recipe I have had for years, and it might be one of hers. It is quite divine. My note on the recipe reads Just make, eat and die. I think that sums it up. It is not as overwhelmingly hard when it freezes, as many egg-free icecreams can be.
You won’t find yourself eating large serves of this icecream – a couple of large spoonfuls is usually enough at a time. This is probably a good thing once you consider the amount of sugar that is used in icecreams! But in a heatwave you will find yourself having some with each meal. The tang of the lemon against the smoothness of the cheese is divinely wonderful.
If you are extra keen you can even make your own Creme Fraiche to use in the icecream.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Crème Fraîche Icecream
250g caster sugar
80g glucose syrup
500g creme fraiche
juice 2 lemons or limes
If your icecream machine has an insert that needs to be frozen, place this in the freezer at least 24 hours before making the icecream.
Place a shallow container in the freezer too – this will eventually store your icecream.
beforehand: Bring the water, sugar and glucose to the boil in a large saucepan, stirring just until the sugar dissolves. Remove the syrup from the heat and set aside to cool. Refrigerate until quite cold.
When ready: In a bowl, whisk the crème fraîche with the syrup and lemon or lime juice until well combined. I find it helpful to use a stab blender to help it all incorporate.
Pass the mixture through a fine strainer and then churn in an icecream machine. When it is cold enough according to your machine’s instructions, place the icecream in the chilled container. Store in the freezer until required. Icecream is better made several hours before using to allow the flavours to develop, and is best used within a week.
recipe notes and alternatives
Use a mix of creme fraiche and soft goat’s curd if desired. This will make quite a soft icecream – to overcome issues with this, I serve in small cups which I place in the freezer for 1 – 2 hours before serving.