Easy ice cream-no churn, no machine
Monday, June 5th, 2017 12:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
matgb posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
weekly_food_challengeOK, so it's "Treats" at the moment, and miss_s_b insists I post my new ice cream method here.
Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.
Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)
Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.
Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.
You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.
Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.
This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...
miss_s_b insists I post my new ice cream method here.Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.
Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)
Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.
Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.
You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.
Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.
This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...