Put the sugar into a heavy based pan with the juice of 1/2 lemon and a little water. Bring to the boil. Cool. Take the frozen fruit and put into the cooled sugar mixture and bring to the boil again. Cool. Pour into an ice cream maker and add creme fraiche and freeze for 20 minutes or per instructions on your machine. Alternatively, pour into a carton and freeze for 1/2 hour and stir every 1/2 to break up the ice crystals. Serve with blackcurrant and raspberry coulis and extra fruit.