No-churn No-fuss Ice-cream

I am a complete convert to  no-churn, no-fuss ice-cream. So much so that I am not sure  I will ever slave away over custard making, or spend my money on expensive ice-cream churners ever again.  With three basic ingredients, and a bit of imagination, the creations are endless.  Here are two of my favourites.  I hope you get to enjoy them over the Easter weekend.

Stay Safe Stay well.

coffee and orange no-churn icecream

Short on cream this week I made half a quantity of each of the coffee (left) and orange (right) ice-creams for this 500ml container.

No-churn Coffee Ice-Cream

Makes 1x500ml pot or two if you double the recipe!

3 teaspoons instant coffee – (decaf is preferable or it might keep you awake!)

1 tablespoon boiling water

2 tablespoons maple syrup

175g condensed milk

300ml double cream

Method

Dissolve the instant-coffee in the boiling water.

Put the condensed milk into a small mixing bowl and stir in the maple syrup and the  dissolved coffee.

Pour the double cream into a large mixing bowl and whisk until the volume is about doubled and the cream is thick but only just holding its shape.

Pour in the coffee flavoured condensed milk and whisk again until the cream thickens to the lose soft peak stage again.

Pour the coffee-cream into a 500ml freezer container. Tap the container on the worksurface to settle and disperse air bubbles. Lid and freeze for at least 4 hours before serving.

 

No-Churn Orange Ice-Cream

Makes 1x500ml pot or two if you double the recipe!

2 large oranges, zest and juice

175g condensed milk

300ml double cream

Method

Zest the oranges and then cut in half and juice. You will have about 175ml orange juice.  Strain the juice into a small pan and over a moderately high heat reduce in volume to 75mls.  Set aside to cool.

Pour the condensed milk into a small mixing bowl and stir in the orange zest and the cooled reduced juice.

Pour the double cream into a large mixing bowl and whisk until the volume is about doubled and the cream is thick but only just holding its shape.

Pour in the orange flavoured condensed milk and whisk again until the cream thickens to the lose soft peak stage again.

Pour the orange-cream into a 500ml freezer container. Tap the container on the worksurface to settle and disperse air bubbles. Lid and freeze for at least 4 hours before serving.

To serve:

Stand the ice cream at room temperature for about ten minutes before scooping.

 

Stirring Stuff Ice-Cream Recipe Links:

One tub, several spoons. Orange and White Chocolate Ice-Cream, a treat for the May weekend.

Rhubarb and Black Pepper Ice Cream

Easy Ices for hot summer days

Gooseberry ripple ice cream sandwiches

Happy Cooking

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