My friend Michelle told me about this churn-free ice cream making technique using whipping cream and sweetened condensed milk that I just had to try, despite owning an ice cream maker. It seemed too good to be true!
You will need 1 can sweetened condensed milk, 1 cup mixed berries (preferably frozen), 2 cups whipping cream, 1 tsp vanilla and a pinch of salt.
Use a food processor to break apart frozen berries.
Add the condensed milk and pinch of salt.
So smart! A creamy way to sweeten the ice cream base.
In a separate tall bowl whip the heavy cream until doubled.
Combine the two together, mix until well incorporated.
I wanted to do a semi-freddo-style presentation so I lined a loaf pan with plastic wrap, added the flavoured cream and froze it.
It did not turn out super great so I put it back into the loaf pan.
It scooped easily out of the pan.
The flavour of the berries was very subtle and the texture was OK. Much better than other non-churned ice creams I have had.
But is it as good as churned ice cream? No, sadly, it is not. It is quite icy in comparison to the “real” stuff.
Now if you do not have an ice cream maker, I say, go for it. Anything homemade is better than store bought when it comes to ice cream. That said, I am very glad I have my ice cream maker. Best money I ever spent.
Due to the subtle nature of the ice cream, I came up with a sauce to really bring it out of its foodie shell but that, my friends, is another story, to come. Very soon!