Buttermilk ice cream
Heat the cream and lemon zest in a pan. Whisk the egg yolks and sugar in a bowl. Stir in half of the warm cream, return the mixture back to the pan. Bring to just below the boil over a medium heat, stirring constantly. Pour the mixture through a sieve into a wide stainless steel bowl, leave to cool. Stir the buttermilk and crème fraîche into the cooled mixture, cover and freeze for approx. 5 hrs., stirring 3-4 times.
Mix the fruit and sugar, transfer to the prepared dish. Mix the butter, oat flakes, almonds and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the fruit.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool a little.
Remove the ice cream from the freezer approx. 15 mins. before serving. Serve with the crumble.