Tag Archives: ice cream

Mint and Chocolate Chip ‘No Churn’ Ice Cream

Gorgeous – delectably fresh and minty with a generous handful of chocolate chips. Delightfully moreish and it has the most important seal of approval from the grand kids – it must be good!!!!

What you need…

300ml double cream

½ of a 397g tin of condensed milk (see tip)

Green food colouring (I use icing colouring which comes as a thick gel)

1½ teaspoons peppermint extract

60g dark chocolate chips

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Tip in the peppermint extract. Insert a cocktail stick into the icing colouring and then dip it into the ice cream mixture – a little goes a really long way. Use a balloon whisk to gently but thoroughly mix together and add more colouring until you achieve the colour you like. (If you are using liquid food colouring, add ¼ teaspoon at a time until you achieve the colour you like).

Chuck in the chocolate chips and stir in thoroughly. Pour your ice cream into a bowl or tub, cover with cling film and pop into the freezer for at least 6 hours.

Tip…

Working out what ½ can of condensed milk is would clearly be a pain in the neck. When I make ice cream I mix together 600ml double cream with a whole can of condensed milk and then spoon half into a separate bowl to create a different flavour. This works brilliantly and the freezer always has lots of different flavours in (coffee and kahlua, salted caramel with Tia Maria, mango, passion fruit and rum, chocolate and black forest gateau, for instance – all made with the same double cream and condensed milk starting point).

How easy…

These ‘no-churn’ ice creams literally take minutes to knock up!

Inspired by…

The base mixture of double cream and condensed milk is courtesy of the wonderful Mary Berry. From there, I experiment with flavours by chucking in all sorts of combinations!

Black Forest Gateau ‘No-Churn’ Ice Cream

Spectacular! I dreamed up this combination in that lovely time of the morning that is the dawning of the mind as well as the sun in the sky….and this is the type of stuff I come up with!!!! What can I tell you – it’s absolutely bloody gorgeous – the Kirsch-steeped cherries work so well with the sweetness of the base ice cream and the dark chocolate rippling through it. Mount this lovely deliciousness atop shortbread, sprinkle some grated dark chocolate over the top and it becomes quite the elegant dessert!

What you need…

300ml double cream

½ of a 397g tin of condensed milk (see tip)

150ml black cherries, pitted and roughly torn up

3 tablespoons Kirsch (cherry liqueur)

40g dark chocolate (70% cocoa solids)

What to do…

The day before you want to make your ice cream, tip the torn cherries into a bowl, pour over the Kirsch, cover with cling film and pop into the fridge overnight to let the flavours develop.

When you’re ready to make your ice cream, roughly break up the chocolate and pop it into a heatproof bowl. Put the bowl over a steamer, sitting in a saucepan of simmering water and melt. Remove from the steamer and set aside to cool slightly (to touch).

Meanwhile, use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Use a spatula to scrape the ‘marinated’ cherries and liquid into a bowl and gently but thoroughly mix together. Pour over the chocolate and use a skewer to swirl the chocolate throughout the ice cream, creating a chocolate ‘ripple’ effect.

Cover with cling film and pop into the freezer for at least 6 hours.

Be very excited when it’s ready because it really is spectactular! Salivating as I type!

Tips…

Working out what ½ can of condensed milk is would clearly be a pain in the neck. When I make ice cream I mix together 600ml double cream with a whole can of condensed milk and then spoon half into a separate bowl to create a different flavour. This works brilliantly and the freezer always has lots of different flavours in (coffee and kahlua, salted caramel with Tia Maria, mango, passion fruit and rum, chocolate and made at the same time as this one, mint and chocolate chip, for instance – all made with the same double cream and condensed milk base).

If you want to present the ice cream as per the picture, wrap foil around the bottom of some chef’s rings or cookie cutters and plop the ice cream inside the moulds before freezing, pressing it in to make sure there are no gaps. Use a ring/cutter of the same size to cut out the shortbread bases from the already blogged recipe, ‘Proper Old-Fashioned Christmas Tree Shortbread’.

Inspired by…

The base mixture of double cream and condensed milk is courtesy of the wonderful, Mary Berry. From there, I experiment with flavours by chucking in all sorts of combinations!

How easy…

These ‘no-churn’ ice creams literally take minutes to knock up!

 

 

 

 

 

No-Churn Cinnamon Ice Cream

Quite simply, one of my favourite ice creams, best served with poached pears, carmamelised apples or just on it’s own with a spoon, somewhere private!

What you need…

300ml double cream

4 large, happy eggs, separated

100g caster sugar

1 teaspoon ground cinnamon

What to do…

The day before you want to indulge in your ice cream, use an electric handheld whisk to beat the egg whites until they form stiff peaks. Rinse the whisks and then in a second bowl, whip the cream until thickened. Rinse whisks again and then in a third bowl, beat together the egg yolks and sugar until thickened and creamy in colour. Add the cinnamon and whisk again to combine.

Use a balloon whisk to fold the cream into the eggs and sugar and then gently fold in the egg whites. Pour your ice cream into a plastic container with a lid and pop into your freezer overnight. Et voilà – it’s done!

Tip…

The ice cream needs to come out of the freezer about 15 minutes before you want to indulge – it takes that long to be soft enough to serve

Inspired by…

Rachel Allen

How easy…

Dead easy and make ahead – always gets a tick in the box from me!

No-Churn Cinnamon Ice Cream and Caramelised Apples

What a marriage made in heaven these two are – hot sweet, boozy apple with simply gorgeous cinnamon ice cream which, whilst being simple, has a lovely, deep flavour. In combination…you’ll just reach for more! Oh, and one more thing: it’s dead easy!

What you need…

for the ice cream

300ml double cream

4 large, happy eggs, separated

100g caster sugar

1 teaspoon ground cinnamon

for the apples

25g unsalted butter

25g caster sugar

2 Bramley apples, peeled, cored and cut into thick wedges

1 vanilla pod, split, seeds scraped

50ml brandy

What to do…

The day before you want to indulge in your ice cream, use an electric handheld whisk to beat the egg whites until they form stiff peaks. Rinse the whisks and then in a second bowl, whip the cream until thickened. Rinse whisks again and then in a third bowl, beat together the egg yolks and sugar until thickened and creamy in colour. Add the cinnamon and whisk again to combine.

Use a balloon whisk to fold the cream into the eggs and sugar and then gently fold in the egg whites. Pour your ice cream into a plastic container with a lid and pop into your freezer overnight. Et voilà – it’s done!

When your ready to indulge in this lovely pud, take the ice cream out of the freezer to soften a little (takes 10 – 15 minutes). Meanwhile, turn to the apples:

melt the butter and sugar in a pan, then add the apples, vanilla seeds and pod. Cook, turning regularly for 15 minutes, until tender and carmamelised (the smell is AMAZING). Pour in the brandy and bubble until smooth.

Serve your hot, sweet, naughty apple wedges with absolutely delicious cinnamon ice cream – wow oh wow oh wow!!!!!!

Tip…

The cinnamon ice cream is also truly amazing served with wine-poached pears!

Inspired by…

The initial idea was from Delicious magazine, but I swapped pears for apples and created a Rachel Allen ice cream alternative.

 

How easy…

 

The ice cream is unbelievably easy to make and has to be made in advance (tick in box). The caramelised apples are simple too and a joy to make – the caramelising cooking smell is heavenly and increases the anticipation of this terrific pud!

 

 

Mango and Passion Fruit ‘No-Churn’ Ice Cream with Rum

Wow-oh-wow! What a fabulous naughty ice cream for a sizzling summer’s day: cooling mango and oh so fresh passion fruit combined with a soft creaminess and then a lovely little kick of rum at the end. It tastes like a cocktail and immediately transports you to the beach. Incredibly easy – stock the freezer up now!

What you need…

4 passion fruit

300g mango, roughly chopped

300g double cream

½ a 397g can of condensed milk (use the other half to make a different flavour ice cream – I have blogged lots of recipes)

40ml dark rum

What to do…

Start by halving the passion fruit and scooping out the juice and flesh into a sieve over your blender. Use a spoon to push through as much of the juice as you can. Discard the remaining pips. Chuck in the mango and whizz to purée the whole lot together.

In a large bowl, use an electric handheld whisk to beat the cream into soft peaks. Pour in the condensed milk, fruit purée and rum and use a balloon whisk to gently fold everything together so the ingredients are thoroughly combined.

Pour into a plastic container and whop into your freezer for 6 hours/overnight.

About 15 minutes before you want to dive into it, remove your delectable ice cream from the freezer to soften up. Serve in pretty bowls on a fabulous summer day or just dive right in with a spoon and refuse to share!

Inspired by…

Sometimes, I just wake up with these weird ideas and I had a glut of passion fruit in the fridge…

How easy…

Stupendously!

No Churn Lemon Curd and Limoncello Ice Cream

Wow! Lemon Curd and Limoncello Ice Cream – where to start?! This glorious ice cream is rich and creamy whilst also lemon-tangy and refreshing. It’s sweet but not too sweet and then we have the not insubstantial quantity of the fabulous Limoncello Italian liqueur running through it – this element tips the ice cream into the realms of grown up and quite sensational. Enjoy on a hot summers day or to conclude a lovely dinner. Or – in the name of the blog – at just after midday on a Monday!!!! Any excuse! It truly is scrumptious though and dead easy to make!

What you need…

600ml double cream

397g (1 tin) condensed milk

340g jar lemon curd (homemade or shop-bought)

180ml Limoncello Italian lemon liqueur

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk, lemon curd and Limoncello and use a balloon whisk to gently fold them in so that they are all evenly incorporated. Taste. Add in a little more Limoncello if required (!)

Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours.

Tip…

Once out of the freezer, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Sharron from our local village newsletter.

 How easy…

Easy and fast enough to create regularly and at the drop of a hat!

Exotically Naughty Turkish-Inspired No Churn Coffee and Cardamom Ice Cream

 

So, just a couple of weeks ago I pronounced my take on a no churn coffee and Kahlua ice cream to be stratospherically stupendous and sinfully good. I can’t tell you how many times, I’ve made it – the freezer is never without a freshly made tub. But last time, I took one third of the basic mixture and added cardamom seeds, the inclusion of which have created an extra dimension to this lovely frozen dessert: a wonderful aromatic, slightly spicy and exotic Middle-Eastern flavour that somehow intensifies the coffee – fabulous! The only problem we now have is which version we prefer the most – with or without the cardamoms!!!! Anyway, I felt the need to share this slight twist on my original recipe. Another ‘naughty but gorgeous’ addition to our growing list of sinful desserts!

What you need…

600ml double cream

397g (1 tin) condensed milk

4 espresso coffees/200ml VERY strong coffee (cold)

2 tablespoons camp coffee

4 tablespoons Kahlua/coffee liqueur

12 – 15 cardamom seeds

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee, Kahlua and cardamom seeds and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours. Indulge, enjoy and immerse yourself into this exotic, sinfully delightful ice cream – just keep going – it’s hard to stop!

Tip…

Once out of the freezer, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Mary Berry is responsible for the base no-churn ice cream. Since making her Honeycomb ice cream, I have started experimenting with other flavours – this and a Limoncello and Lemon Curd one (not yet blogged) being the latest…to be frank, it’s becoming a little obsessional and ever so slightly addictive!

How easy…

Stupidly! And it’s quick. What’s not to like?!

Sensationally Sinful No Churn Coffee and Kahlua Ice Cream

Having experimented with three ice cream flavours last week, I went back and quadrupled the recipe for this one – seriously it falls under the heading of ‘stratospherically stupendous and sinfully good!’ I’m not joking – it’s also REALLY addictive (I can practically hear it whispering from the freezer, ‘have some more, you know you want to!’ Moving on to the practicalities, it’s also so easy and quick to make and the result is luscious, decadent, silky smooth and tantalisingly tempting! Make it once and you’ll be hooked!!!

What you need…

600ml double cream

397g (1 tin) condensed milk

4 espresso coffees/200ml VERY strong coffee (cold)

2 tablespoons camp coffee

4 tablespoons Kahlua/coffee liqueur

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee and Kahlua and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer.

Wait at least 6 hours. Go to your freezer armed with a sundae spoon and check them out. Invite husband and anyone else to do the same, proclaiming which one you prefer whilst continuing to taste-test. If there’s any left, serve in cones, bowls, casual or posh. Mostly, enjoy!

Tip…

Once frozen, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Mary Berry is responsible for the base no-churn ice cream. The coffee flavouring combination is a thing of beauty that woke me up at 3am one morning whilst I mulled over the ratios!!!

How easy…

Ridiculously which is worrying – I think a tub of this will be a permanent resident in our freezer!

 

Coffee & Kahlua Aff

Coffee and Kahlua Affogato

 

Simply dollop some of your coffee and kahlua ice ream into the bottom of a pretty glass and top up with a single, cold espresso (or hot if you want the whole lot to mix together to create some kind of a rather wicked cocktail!)

 

 

 

 

 

 

A Trio of Easy-Peasy, No-Churn Luscious Ice Creams

Where to start with this one! All three ice creams were made on a whim this week when it was absolutely scorching outside. The base recipe is that of Mary Berry’s Honeycomb Ice Cream (we all know what it’s supposed to be called but I get in trouble for that). Anyway, so I took 1 huge tub of double cream and whisked it up, then folded in the splendid but absurdly naughty condensed milk, divided the mixture into bowls and stirred in the distinct flavourings of choice (as we couldn’t agree on a single favourite). Whopped them into the freezer for 6 hours and that was it– job done – delicious, delectable ice cream – the strawberry is fresh, exquisite and just shouts ‘English summer’, the rum and raisin is definitely an ‘after dinner’ number and boy, can you taste the rum and finally, the coffee and Kahlua – the favourite of the three – luscious, decadent, silky smooth and almost alluring in its temptation! Hmmm, which one(s) will you try…?

What you need…

(N.B. this recipe makes double the strawberry ice cream to the quantities of the other 2 flavours)

600ml double cream

397g (1 tin) condensed milk

for Cindy’s strawberry ice cream

100g strawberries

for John’s rum and raisin ice cream

A large handful raisins

2 tablespoons rum

for Connagh’s coffee and Kahlua ice cream

1 espresso coffee/50ml VERY strong coffee

½ tablespoon camp coffee

1 tablespoon Kahlua/coffee liqueur

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Spoon ¼ of the cream mix into a smaller second bowl and then another ¼ of the mixture into a third bowl.

Pop the strawberries into your food processor and whizz until they are slightly mushy with little chunks in. Toss them into the large bowl and gently stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer.

Into bowl 2, tip the rum and raisins and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer.

Into bowl 3, pour the cold espresso, Camp coffee and Kahlua and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer.

Wait at least 6 hours. Go to your freezer armed with a sundae spoon and check them out. Invite husband and anyone else to do the same, proclaiming which one you prefer whilst continuing to taste-test. If there’s any left, serve in cones, bowls, casual or posh. Mostly, enjoy!

Inspired by…

Originally, by granddaughter, Georgia, who needed a little help when she was enjoying a local West Sussex strawberry ice cream. So taken was I with the unique gorgeousness of the authentic strawberry flavour that I determined to emulate it with my own recipe. The base recipe is Mary Berry’s; the flavourings are related to the cravings of individual family members! Sooooo happy!!!

How easy…

Ridiculously! This could become yet another naughty little addiction!!!!

 

 

 

 

 

 

Brandy Ice Cream

Do you think it’s possible to adopt Mary Berry? Even just for a little while: not only is she a national treasure but she’s a heroine in this kitchen. This no-churn (I don’t churn – too much of a faff) brandy ice cream is stupendously easy and spectacularly gorgeous! I made the first lot with the intention of indulging in it over Christmas with Christmas Pudding and Mince Pies. Not a chance – it’ll be gone waaaaaay before then. Another batch has been scheduled – it’s that good! Eat it with festive treats, as part of an Affogato (dollop of ice cream topped with an espresso shot and a little dribble of brandy in this case) or just straight from the tub with a spoon: all to yourself!

 Serves 8 supposedly!

What you need…

 4 happy eggs, separated

100g caster sugar

300ml double cream

2 tablespoons brandy

What to do…

Using your handheld electric whisk, beat the egg whites until light and stiff and then, whilst still beating at high speed, gradually add the sugar, a little a time, until the mixture is a thick and glossy meringue. Gently whisk together the egg yolks and then fold them into the meringue.

Whisk the cream and brandy together until thick. Fold into the meringue.

Freeze in a flat plastic box overnight. Feel free to lick out the preparation bowl but for some reason, it’s not nearly as tasty as the final ice cream – don’t know why, just sayin’.

Share with friends or indulge all by yourself – very yummy!

What to check…

This recipe contains raw eggs, not suitable for all.

Tip…

You can freeze it for up to 1 month but once you know it’s there…that’s most unlikely!

Inspired by…

Mary Berry

How easy…

Spectacularly!