How To Make Easy Homemade No-Churn Ice Creams ~ Ta Da!
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Yesterday I had a sudden homemade ice cream sesh – at the end of October! I’m mad, me!
It was inspired by a bag of cheap satsumas which I bought but didn’t know what to do with! So I decided to see what sort of ice cream I could make using my basic method.
Homemade ice cream is a great way to use up leftover bits and pieces (something I am very keen on!) and I have a way of making it that is quick, easy, rich, smooth, creamy, delicious, egg free and doesn’t need a machine or any mashing as it freezes. Here is the basic and very, very, very flexible recipe, prepare to be unimpressed, at first!
Basic No Churn Ice Cream Recipe
500ml double cream – not the extra thick kind
200g condensed milk
~ Whisk the cream till it is very thick and looks like the picture (below) and then stop. If you go too far it will become butter!
~ Fold in the condensed milk.
~ If it looks a little lumpy give in a very quick extra whisk to even things out.
~ Freeze.
If that’s all you do you get an ice cream that is not exactly soft scoop but which does have a good texture once it’s been out of the freezer a few minutes. It has a pretty blah taste. I can sense your excitement from here but there’s even more, I urge you to read on.
As I say there are all sorts of ways to make this homemade ice cream really lush, some even include alcohol (bonus!) but here are a couple of examples I made spontaneously using this easy ice cream recipe.
Two Deliciously Different Homemade Ice Creams
Caramelised Satsuma Ice Cream
6 satsumas
1 tbsp caster sugar
1 tbsp water
250 ml double cream
100g condensed milk
~ Halve the satsumas through their equators, squeeze all the juice into one bowl and set aside.
~ In a pan over low heat stir together the sugar and the water till the sugar is dissolved and bring to a boil. Don’t stir once it boils but swirl about a bit when it begins turning colour.
~ Boil to a deep golden brown watching carefully.
~ Immediately and carefully pour in the satsuma juice you have set aside. When adding liquid to caramel there is a lot of boiling and bubbling and the caramel hardens into lumps in the liquid. Don’t panic, just stir over a low heat till the caramel melts back into the juice.
~ Set aside to cool completely.
~ Whisk the cream till thick. Fold in the condensed milk and then the satsuma mixture. Give it a quick extra whisk to smooth things out.
~ Freeze.
When I served this I had another idea based on one I had about 15 years ago. At that time I served a Seafood Mixed Grill and grilled halved lemons, cut side down to serve with it; pretty, impressive and delicious.
So today I decided to do something similar with the remaining Satsuma I had saved to make the picture look pretty – I cut it in half and cooked it cut side down in a little butter and sugar till it was as you see in the picture. We drizzled the hot juice over the ice cream. I’m so glad I can cook!
Bacon Jam Ice Cream!
This was just a quickie. When I was about to add the satsuma juice to the cream recipe (above) I just set a couple tablespoons of the cream and condensed milk mix and folded in 2 teaspoons of bacon jam from Eat 17.
My real man was too scared to try this, luckily for me – it was lovely!
I have used this method as a professional chef for years and years (and years) and have written an book, appropriately named Luscious Ice Creams without a Machine which gives the no-churn ice cream recipe, why it works, tweaks and tricks when incorporating different ingredients and how to adjust the texture accordingly. It includes more than 100 ice cream recipes plus recipes for ancillaries such as syrups, sauces, biccies, cones etc. and some serving suggestions. Using this book you can easily go on to create delicious homemade ice creams of your very own.
The eBook version of Luscious Ice Cream without a Machine is a lot less than 500ml of Ben & Jerry’s and the paperback less than a litre! And of course way cheaper than buying an ice cream machine.
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
7 Comments
Suzy Bowler
Thanks for your comments Judith and especially for the info on American creams. Coincidentally I am just (today!) updating my ice cream book with info for American readers and will add this to it.
Thanks again!
Judith Hannemann
BTW thanks for posting at The Weekend Social LOL. Oh–Christmas pud is definitely clotted cream or pure double cream (I'm talking UK double cream here and oh how I wish I could get that here in the US)
Judith Hannemann
Great post as always Suzy–but to answer Lesley's question, here in the US, "heavy cream" is slightly different than "heavy WHIPPING cream." The whipping cream has about 5% or so less butterfat than the heavy (you stated the percentage of butterfat in that so I won't repeat it). There's just enough butterfat to whip the "whipping" cream but it does result in a flimsy and tired product where the regular heavy cream produces the best results. I don't know what the grading is in France so I can't give advice but if you can find out the butterfat content Lesley, then to with one at least 35% but no more than 40%.
Suzy Bowler
Thank you – that's good to know. Try the Christmas Pud one, when appropriate, its very festive!
Lesley
Belated thanks!
I tried this a couple of weeks ago – it works absolutely fine.
If only it were warmer…
Lesley
Suzy Bowler
Hi Lesley,
I think whipping cream would work as I used US heavy cream, at 36%-40% butterfat, in the Caribbean very successfully. I've not tried making the ice cream in France which is a shame as I was there a few weeks ago.
I have also done a yogurt version using some double cream too which much cut the butterfat somewhat.
So I'm afraid the definitive answer is I'm not sure but I think it should work!
Let me know how you get on.
Suzy
Lesley Williams
More a Question…
re ice cream – I love the look of your recipes (I have the book), but I live in France where, as I'm sure you know, double cream is unobtainable. Would 30% butterfat 'whipping' cream work? The other option is to 'reverse engineer' unsalted butter, but it's a bit of a faff, and can taste slightly cheesy.
Thanks in advance.
Bonne journée.
Lesley