Mat Bowles (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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weekly_food_challenge2017-06-05 12:31 pm
matgb) wrote in weekly_food_challenge2017-06-05 12:31 pm
Easy ice cream-no churn, no machine
OK, 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...
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The salted caramel didn't work for me.
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Because the kenwood's broken and fixing it'll cost cash reserved for other things I just thought there might be a recipe using the tins of condensed milk I buy when I see it on offer, and found this sort of thing. It really is dead easy, but I suspect flavourings won't be as workable.
You can make 'proper' ice cream making an egg based custard then churning it with a decent fork every hour while it freezes but that's a faff all the way through, so glad I found this one.
this is so cool!
thanks for sharing!