So far this week I’ve had the most fun time ever; making and taking photos of ice cream!
The sun is still here (for the moment) and I am making the most of it. Ice cream has most definitely got to be the British staple when the sun is shining. It doesn’t take much, just the briefest of warm spells and the ice cream is out (even before we get to venture as far as floppy sun hats and shorts). But what is most astounding about ice cream (in my opinion anyway) is how ridiculously easy it is to make and how much more enjoyable it is when you get to hand out scoops of your own homemade creamy ice cream to friends and family. This recipe is no churn ice cream and so its really very simple.
This no churn ice cream is minimum effort and maximum fun.
Just a few ingredients, a quick whip up in the mixer, into the freezer for a few hours, no churning required and then dish up.
I love ice cream and definitely love trying different flavours, so there was no way that I was just going for one type of ice cream when I started on this recipe. In the end I went for 3 flavours: first of all starting with the simple yet ever so popular vanilla;
then venturing to the fabulously, tipsy rum and raisin;
before going for a something a little bit different with cardamom and black treacle.
Hands down the cardamom and black treacle is my favourite.
The treacle and spice mix together to provide a luscious gingerbread flavour, which is so moreish that I think I might have to make a tub of this every week for the rest of my life.
So to the recipe:
The base of this no churn ice cream is just 3 simple ingredients: double cream, condensed sweetened milk and vanilla extract. The key thing when making no churn ice cream is not to over whip. I experimented a few times and had a couple of fails where the cream and milk split. After trial and error I decided this was most certainly due to mixing the cream and milk at the same time and over whisking. So it works best if you whip the cream first and then fold in the milk. Its also important to keep an eye on the whipping process and stop as soon as the mixture is thick enough (smooth peaks start to form, but not as thick as clotted cream).
Once the cream and milk is combined and whipped up, extra ingredients can be mixed and folded in to create the different flavours. So its really easy to create any kind of ice cream you want or use whatever you can find in your cupboard/spice rack and go for something new and exciting. In general the mix will take a little extra liquid without losing its consistency (E.g. 5 tbsp of rum or 2 dessert spoons of treacle mix well into the recipes below). However, more solid ingredients such as raisins, cocoa powder, chocolate chips, fudge pieces, spices or anything else you can think of will help to keep a nice consistency as the mix freezes.
Once you have your ice cream in the freezer, get hold of a few friends and some decent waffle cones and get stuck in.
I used metal loaf tins, double wrapped with cling film to freeze my ice cream in. However, any freezer proof container will do, just be sure to cling well or use a secure lid.
Hope you get chance to whip up some yourself. I’d love to see and hear about your own ideas for new flavours! Comment below or tag with #properfoodieblog on twitter, facebook or instagram.
Per serving of Vanilla Ice Cream (2 scoops)