Saturday, September 7, 2019

Four Recipes for No-Churn Ice Cream

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe
I've been on a bit of a no-churn ice cream kick lately, because, as much as I love a rich, egg-yolk-based frozen custard, sometimes I just don't want to have to cook a custard, and then wait for it to cool before churning ice cream.  And the no-churn recipes I've been making lately are so delicious, so creamy, so smooth, that I don't miss the egg yolks at all.

Most no-churn recipes are made with sweetened condensed milk and whipped cream, with whatever flavoring and add-ins that you like.  With some strawberries that were on the verge-of-over-ripeness-about-to-spoil stage, I simmered them with a little sugar to reduce them down into a beautiful, jammy compote.  After chilling the compote, I whisked in the sweetened condensed milk, vanilla extract, and almond extract.  The ice cream doesn't taste like almond extract, but I find that just a little almond extract added to strawberries really enhances the strawberry flavor.  A little vodka, too, just to help prevent ice crystals from forming, but it can be left out if you don't want to add it.  And finally, freshly whipped cream, folded into the fruit and milk mixture, and then scoop it all into containers to freeze until firm.  Fresh strawberry ice cream just tastes like everything that's good about summer, don't you think?


Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe




And that's all there is to making no-churn ice cream.  It feels too easy, and it's surprising that it works without churning it in an ice cream maker, but it's a fool-proof method that I've used over and over this summer.

The strawberry ice cream was so good that I made another batch, this time with frozen blackberries.  I actually couldn't find just blackberries, so I used a mix of frozen blackberries, raspberries and blueberries, following the same method of making a compote first to add to the milk and cream.  This time, though, I crumbled up shortbread cookies and graham crackers with a pinch of salt, and layered the crumbs in my ice cream tubs with the ice cream, and it was even more fantastic than the strawberry version.  Those salted cookie crumbs added such a nice crunchy texture that was simply delicious with the creamy blackberry ice cream.  And what a pretty color, too.




Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe

Blackberry Pie Ice Cream, Blackberry Ice Cream, Strawberry Ice Cream, No-churn Strawberry Ice Cream, No-churn Ice Cream Recipe




Then, we had a party... An end-of-summer BBQ with a few friends on a very hot Saturday.  While the adults chatted in the shade, the kids splashed around in an inflatable pool in our back yard.  My husband manned the grill, making burgers, cedar plank salmon and spatchcock chicken.  Everything was amazing.

I, of course, was in charge of dessert, so to accompany a tray of simple cookie bars, I had made homemade ice cream: Salted Caramel Toffee Swirl and S'mores Ice Cream.  A half gallon of each, and all was eaten by the end of the night.




Salted Caramel Toffee Ice Cream, No-churn Ice Cream Recipe, No-churn Salted Caramel Ice Cream

Salted Caramel Toffee Ice Cream, No-churn Ice Cream Recipe, No-churn Salted Caramel Ice Cream

Salted Caramel Toffee Ice Cream, No-churn Ice Cream Recipe, No-churn Salted Caramel Ice Cream

S'mores Ice Cream, No-churn Ice Cream Recipe

S'mores Ice Cream, No-churn Ice Cream Recipe

S'mores Ice Cream, No-churn Ice Cream Recipe




No-Churn Strawberry Ice Cream
printable
  • 1 pound strawberries, hulled and quartered
  • 1/4 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 tablespoon vodka (optional)
  • 2 cups heavy whipping cream, cold
In a saucepan, combine the strawberries and sugar.  Bring to a simmer over medium heat, and then continue to simmer over medium low heat until the liquid is syrupy and the consistency is like warm jam.  Mash the fruit slightly so you don't have too many big pieces.  Once reduced, it should measure 1 1/4 cups of compote.  Chill thoroughly.

In a large bowl, whisk together the chilled compote with the sweetened condensed milk, vanilla and almond extracts, and vodka.  In a separate bowl, use an electric mixer to whip the cream to soft peaks that hold their shape.  Gently fold the cream into the fruit/milk mixture in three additions.  Spoon the ice cream into containers and freeze until firm, about 4-6 hours.  Let sit about 5 minutes to soften before scooping.

Yields about 1 1/2 quarts





No-Churn Blackberry Pie Ice Cream
printable
  • 1 pound blackberries, or a mixture of blackberries, raspberries and blueberries
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 tablespoon vodka (optional)
  • 2 cups heavy whipping cream, cold
  • 1 1/2 cups crumbled or crushed shortbread cookies and/or graham crackers
  • 1/2 teaspoon coarse kosher salt
In a saucepan, combine the fruit, lemon juice and sugar.  Bring to a simmer over medium heat, and then continue to simmer over medium low heat until the liquid is syrupy and the consistency is like warm jam.  Mash the fruit slightly so you don't have too many big pieces.  Once reduced, it should measure 1 1/2 cups of compote.  Chill thoroughly.

In a large bowl, whisk together the chilled compote with the sweetened condensed milk, vanilla and almond extracts, and vodka.  In a separate bowl, use an electric mixer to whip the cream to soft peaks that hold their shape.  Gently fold the cream into the fruit/milk mixture in three additions.

In a separate bowl, combine the crushed cookies, graham crackers and salt.  Spoon a cup of the ice cream into your container, then sprinkle with 1/4 cup of the crumbs.  Repeat layering the ice cream with the crumbs until you've filled your containers.  Freeze until firm, about 4-6 hours.  Let sit about 5 minutes to soften before scooping.

Yields about 2 quarts




No-Churn Salted Caramel Toffee Swirl Ice Cream
printable
  • 2 cups heavy whipping cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon whiskey or bourbon (optional)
  • 1/2 teaspoon coarse Kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon caramel extract (butter-flavored extract can also be used)
  • Prepared or storebought caramel sauce or ice cream topping
  • toffee bits
In a large bowl, whip the cream with an electric mixer until you have soft peaks that hold their shape.

In a separate bowl, whisk together the sweetened condensed milk with the alcohol, salt, vanilla and caramel extracts.  Fold the milk mixture into the whipped cream until mostly combined.

Set out your ice cream container/s (mine are tall and narrow and hold 1 quart each, so I needed two containers; if yours are larger and wider, then in the next step of layering the ice cream with the toppings, you might use more ice cream for each layer than I did.)

Use a 3/4 cup measuring scoop to measure 3/4 cup of the ice cream into the bottom of each container (again, if you're using one larger container, then you might use twice this amount for each layer; the exact measurements don't matter - you're just layering ice cream and toppings).  Drizzle the ice cream with a heaping tablespoon of the caramel sauce then sprinkle with a heaping tablespoon or so of toffee bits.  Use a knife to gently swirl the toppings in, but don't mix it together too much.  Repeat three more times with layers of ice cream, caramel and toffee, gently swirling each layer.

Cover and freeze until firm, at least 4-6 hours.

Yields about 2 quarts




No-Churn S'mores Ice Cream
printable
  • 2 cups heavy whipping cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tablespoon whiskey or bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1 7-ounce jar marshmallow cream
  • 3 bars Hershey's milk chocolate, roughly chopped (about 1 cup chopped chocolate)
  • 8 graham crackers, crushed (1 1/2 cups)
In a large bowl, whip the cream with an electric mixer until you have soft peaks that hold their shape.

In a separate bowl, whisk together the sweetened condensed milk with the cocoa powder, alcohol and vanilla.  Fold the milk mixture into the whipped cream until mostly combined.

Set out your ice cream container/s (mine are tall and narrow and hold 1 quart each, so I needed two containers; if yours are larger and wider, then in the next step of layering the ice cream with the toppings, you might use more ice cream for each layer than I did.)

Use a 3/4 cup measuring scoop to measure 3/4 cup of the ice cream into the bottom of each container (again, if you're using one larger container, then you might use twice this amount for each layer; the exact measurements don't matter - you're just layering ice cream and toppings).  Spoon/drizzle 1/4 of the marshmallow cream over the ice cream, then sprinkle with 1/4 of the chopped chocolate and crushed graham crackers.  Use a knife to gently swirl the toppings in, but don't mix it together too much.  Repeat three more times with layers of ice cream, marshmallow cream, chocolate and graham crackers, gently swirling each layer.

Cover and freeze until firm, at least 4-6 hours.


Recipes from Curly Girl Kitchen

No comments :

Post a Comment

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.