This recipe was inspired by Lindsay Clendaniel from a recipe on her blog. She uses a mixture of heavy cream and sour cream with lemon zest and almond extract. I decided this was a perfect opportunity to try making an ice cream using crème fraîche instead. Crème fraîche has a higher fat content, is thicker, has a richer flavor, and is less tangy than sour cream. I also added sliced almonds at the end of the churn, because...well, why the heck not?