1

1 Whisk crème fraîche, cream

and liquid glucose in a

saucepan over medium-high

heat to combine, then bring to a

simmer. Whisk yolks and sugar

in a heatproof bowl until thick

and pale (4-5 minutes), pour in

crème fraîche mixture and

whisk to combine, then return

400 gm crème fraîche

300 gm thickened cream

70 gm liquid glucose

8 egg yolks

130 gm caster sugar

250 gm strawberries, hulled

and puréed

Juice of ½ lemon

No-churn strawberry

crème fraîche ice-cream

SERVES 4-6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS FREEZING)

The key to making good ice-cream without an
ice-cream machine lies in minimising the iciness
when you freeze the mixture. A creamier mixture
helps – we’ve usedcrème fraîche here –as does
freezing it quickly. We’ve poured ours into ice-cube
trays for a speedy result. You’ll need about
four ice-cube trays, although you can freeze
it in batches if you don’t have this many.

to pan. Stir continuously over

medium heat until mixture

thickly coats the back of a

spoon (4-5 minutes). Transfer to

a bowl and whisk in strawberry

purée and lemon juice. Pour

into ice-cube trays and freeze

until firm (5-6 hours).

2 Run backs of ice-cube trays

under hot water, remove cubes

and stand at room temperature

to soften slightly. Pulse in a food

processor, scraping down sides

occasionally until smooth, then

process until fluffy. Transfer to

a container and freeze until

firm (5-6 hours). Makes about

2 litres.➤