Tag Archives: no churn

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!

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!)