No Churn, No Fuss, BEST EVER Ice-Cream

This ice-cream recipe must be prefaced by a good story as all good recipes should.

I have a wonderful friend, a few years my senior who is a total delight. She’s one of those women with a body perfectly made for nurturing and hugs.
Dawnie is always smiling, always hospitable, always positive and always accommodating. Her and her Chef husband Peter, were in the restaurant game quite a few years back now and she has NEVER lost that charm and warmth.
She and I love nothing more than a delicious plate of food followed by a delicious plate of sugar and wine. Lots of wine and encouraging, feel good, from the heart conversations.
She was over one balmy night and patiently listened whilst I whinged about my ice-cream churner. You know the ones; small stupid churning bowl, no hope in hell of freezing properly and an excruciating amount of time wasted to get any kind of descent outcome. Anyhoo, she proceeded to enlighten me on her miraculous recipe for a no churn ice-cream and I’ve never looked back. I don’t even bother with a churner at The Jam Pantry anymore. What’s The Point? When this little recipe ticks absolutely all the time poor boxes. Delicious, SUPER easy (or should I say stoopid easy?) and a joy to serve. So here it is: Dawnie’s little secret. You’re going to laugh as loud as I did.

Whip 1 litre of thickened cream with 1 can of condensed milk until it ribbons like custard, not peaked, then fold in your flavourings and freeze in airtight containers. Are you laughing? Yep, that’s it!!

Currently at The Jam Pantry we’ve roasted off 2 cups of yellow sweet potato with olive oil and salt until golden, lightly mashed it and folded it through the custard. We’re serving it on a toasted brioche bun with crisp bacon and macadamia and coconut crumb.

Use Nestle Top ’n fill instead of the condensed milk and add 2 teaspoons of salt flakes for a salted caramel ice-cream. Crumb over some granita biscuits, sliced banana and a drizzle of chocolate sauce for a banoffee vibed dessert.

Puree a punnet of strawberries with the juice of half a lemon and fold it into the finished custard for strawberry ice-cream. You could also do the same with a cup of frozen raspberries or blueberries.

I love a little lemon or passionfruit curd very loosely folded through so that you get ribbons of curd exploding in your mouth. Sit a scoop on a freshly baked shortbread tart crust and pile high with fresh berries for a dessert that looks like you spent hours in the kitchen.

Fold through a small can of pie apple, half a packet of crushed wholemeal digestive biscuits (McVities are my favourite), and a flat teaspoon of ground cinnamon for an apple crumble ice-cream. This one’s great with freshly stewed rhubarb for an after dinner Sunday night Netflix snack and a big pot of tea.

Or you could just add a couple of teaspoons of vanilla for a very simple ice-cream and top with all the craziness your heart desires.

Told you it was easy; I can hear you giggling with glee from here!!

nims

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