by patpoyntz » August 8th, 2019, 9:45 am
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.