- 1 pound (about 2 cups) crème fraîche
- 2 cups buttermilk
- 1/3 cup fresh lemon juice
- 1 1/4 cups sugar
- available at specialty food shops and some supermarkets
- In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.