It’s Saturday morning and you’re not sure what special treats to prepare this week? Raid your kitchen cabinets for only two ingredients: heavy cream and a can of condensed milk!
Why? It’s to make a no-cook and no-churn ice-cream for the family of course!
The lovely ice-cream recipe from Kitchn tastes sinfully good and will be a delightful treat to stave off the hot weather. The recipe below can be readapted to make different flavours too.
If you find it’s too early for ice-cream, you’ll be glad to find out it needs to be frozen for 6 hours so this means you can make it earlier in the day and have the ice-cream after dinner!
What You Need
Yield: 1 Pint
- A can of condensed milk
- 1 teaspoon vanilla extract, almond extract, mint extract or any other flavouring (Optional)
- 2 cups heavy cream, cold
- Measuring cups and spoon
- 2 large mixing bowls
- A mixer or an immersion blender
- A freezer container or 8-inch loaf pan
- Wax paper
1. Pour condensed milk into a large bowl.
2. Mix the vanilla extract or flavouring extract of choice into the condensed milk.
3. Pour heavy cream into a mixing bowl and whip it with a mixer for about 3 minutes.
4. Mix a scoop of whipped cream into the condensed milk to lighten the condensed milk. This will make it easier to fold into the rest of the whipped cream.
5. Start folding the whipped cream into the condensed milk by transferring the rest of the cream to the bowl of condensed milk. It’ll look lumpy at first but it’ll smooth out as you keep folding. Stop folding when there are only a few small lumps left.
6. Using the spatula, scrape the mixture into the freezer container. Smooth the top and press a piece of wax paper on top to prevent the formation of ice crystals.
7. Freeze the mixture for at least 6 hours or up to 2 weeks. The ice-cream becomes firmer the longer it freezes. For the best texture and flavour, eat the ice-cream within two weeks.
To Add Flavour
1. Warm the cream in a saucepan until there are a few wisps of steam.
2. Remove the pan and add your flavouring ingredient.
3. Let it infuse with the milk until it reaches your preferable taste.
4. Strain the solids and refrigerate the cream until it’s chilled.
5. Make the recipe as usual.
To Add Mix-in
For lighter mix-ins such as chocolate pieces, it can be folded into the base before being transferred to the freezer container.
For heavier mix-ins such as caramel swirls, fruit mixtures and nuts, transfer half of the prepared ice-cream into the freezer container, sprinkle the mix-ins on top and then cover it with the remaining ice-cream. You’ll have to use a knife to swirl the mix-in into the ice-cream.
All images from Kitchn