Google an ice-cream recipe these days and there’s a good chance that part-way through it’ll tell you to pour the mix into your ice-cream maker.
It’s one of those items that’s fun to have but unless you’re throwing back homemade ice-cream on the regular it can be a hard appliance to justify purchasing. Heck, I don’t even have one.
This no-churn ice-cream recipe is here for you when creativity strikes on a hot day and you want to try out some flavour combinations. It starts with a base of sticky, sweet condensed milk which is folded into whipped cream and frozen. Simple.
From there, spike it with whatever you like: a little Cointreau and vanilla bean, crushed up biscuits, fresh fruit, jam, or leftover cake.
If you do want to add chunky ingredients like biscuits, crush and layer them into the pan before freezing instead of mixing in, or you’ll knock too much air out.
How to make no-churn ice-cream
Take 2 cups of thickened or pure cream (for whipping) and 1 x 395 g can of sweetened condensed milk.
Whip the cream til firm, but not over-beaten. Gently fold through the sweetened condensed milk and 1 tsp of rosewater, or flavour of choice.
Pour into a metal loaf tin or airtight container; the loaf tin is preferred for quick freezing which helps keep ice crystals small and ice-cream smooth. Pop in the freezer til firm.
The ice-cream will be at optimum serving texture at around 5hrs as it will have frozen but won’t be rock solid. Once frozen, cover to avoid freezer burn.
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