1 pound (about 2 cups) crème fraîche*
2 cups buttermilk
1/3 cup fresh lemon juice
1 1/4 cups sugar
*availbale 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.
Makes about 1 quart, serving 12 as an accompaniment to cake.