… you don't need an ice cream maker – here's a no-churn recipe that I've used for years – imagine my surprise when it made an appearance in July's edition of Waitrose Food Simply Summer Chic!
Vanilla ice cream
Prep – 5 minutes
Total time – 5 minutes
plus freezing at least 6-8 hours
or until firm
Gives you 1.6 litres of ice cream is equal
to 18 scoops
1 x 397g tin sweetened condensed milk
1 x 600ml double cream
2tsp vanilla bean paste
Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**
Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm – it's a good idea to split the ice cream into say 4 to 6 scoop size of container.
** My variation – make your own Sticky Toffee Sauce or use a jar of shop bought (260g) and fold into the mixture to give a marbled effect.
My tip is take it out of the freezer and let it soften a little before you serve it - with or without the variation it's delicious.
Just in case you should decide to make your own, here's the recipe :
Sticky Toffee Sauce
4oz unsalted butter
8oz soft brown sugar
2oz chopped stem ginger (optional)
10 fl oz double cream (or whipping cream)
Heat together the butter, sugar and ginger. When dissolved add the cream.
Simmer for 15 minutes, stirring.
The stem ginger in this recipe is optional but it makes a good addition when serving the sauce as an accompaniment to nursery puddings and ice cream.
One batch of the recipe produces approximately 539g of the sauce, or, over two portions to fold through ice cream – so it would be a good idea to divide the sauce into two – freeze one portion for next time or for another use. A shop bought sauce is usually 260g per jar.
Another tip - I think you'll find that making your own sauce it is less sweet and really enhances the vanilla ice cream – definitely worth the effort!
Hmm – how about a meringue kiss?
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