Felicity’s No-Churn ice cream

[Pepper Pig]

https://www.theguardian.com/food/2019/a ... eam-recipe

[KC2]

[Pepper Pig]

Yes KC2, I do her Bourbon one too. It’s fab.

https://www.nigella.com/recipes/no-chur ... -ice-cream

[earthmaiden]

That's quite an interesting article.I had never made ice cream until encouraged to use Ian in France's strawberry ice cream recipe which is easy and delicious (for those who don't know Ian, his recipes can be found under the 'La Souvigne' on this board's list of recommended sites). I have been meaning to try a recipe which contains condensed milk to see what it's like.

The Nigella recipe sounds rather good!

[StokeySue]

[earthmaiden]

I remember Plumrose timned cream, it was a great treat when I was a child. It whipped up well so maybe it really was all that your mother used, egg seems the only alternative - unless the cream was beaten into a cooled cornflour based custard?

[StokeySue]

Canned cream still isn't expensive, maybe I'll give it a go on a small scal.. Just got this feeling there were 4 ingredients, Cream, sugar, flavouring +? Perhaps it was a slug of booze, as recommended by Felicity

[KC2]

Does the booze stay alcoholic when it's frozen? I rarely drink nowadays as it can give me foul headaches. On the other hand it's a very small amount given the volume of cream and condensed milk so it possibly wouldn't have too much effect.

[Pepper Pig]

I loved Plumrose tinned cream!

[Herbidacious]

I was reading this too (brought Saturday's paper with me.)

Reminded me of ice cream grandma used to make me from Dream Topping! (I think it was. Something out of a packet in the 70s, at any rate.) It tasted very synthetic, but I liked it. I imagine this mgiht taste nicer.

[patpoyntz]

I make no churn quite often. I use one part condensed milk stirred to two parts of double cream, softly whipped. So usually a large carton of cream to a can of condensed milk. Then I add flavourings.
Rum and raisin, cos it’s OH’s favourite...a handful of raisins warmed in dark rum, the raisins soak up the alcohol and don’t go too hard when frozen. Then I stir in another slug of rum to the mix before freezing.
Lemon, I stir in some lemon curd and limoncello.
Any berry fruits, rasp and red or black currant is good, lightly stewed, and sieved, and I add creme de cassis or mure.
Coffee, add strong coffee and Kahlua.
A recent favourite is Nigella’s margarita ice cream. And her salted caramel has already been mentioned.
I think the alcohol is essential to stop it freezing too hard....I think it probably stays alcoholic.....but probably not too much in a portion.

[StokeySue]

[KC2]

[Pepper Pig]

Yes. I’ve currently got a batch of Nigel Slater’s vanilla on the go. It’s not soft scoop and I have to remember to get it out of the freezer when I serve up the main course so that it’s soft enough to serve. Mind you it is a very dense mixture.

[Ratatouille]

I am very lucky to have an Italian ice cream maker with inbuilt freezer which I do use fairly regularly in the summer. I have some idiot proof recipes which include equal volumes lemon curd and Greek yogurt. Ditto St rawberry jam and whipped cream as well as using ready made creme pat and various flavouring bits. The GCs love playing with it too.

[Pepper Pig]

I have a Magimix ice cream machine. It’s great but now the children are gone, and with Chris being such a fussy eater, if doesn’t get the use it should.

[KC2]

We used to have one of those big ones too, but had to get rid of it when we downsized. Tbh it probably wouldn't have got much use nowadays anyway.

[earthmaiden]

Ooh, patpoyntz. I am going to have to start having ice cream parties. Your concoctions sound wonderful! (What have you done PP - my figure is bad enough as it is!).

[Amber]

As a teen in the seventies, we used to make ice cream with a tin of Carnation and an equal size tin of strawberries. I wonder what it would taste like to me now?