Could it be that I have found the perfect ice cream recipe? You don’t need an expensive ice cream machine. You don’t need to make a custard base with egg yolks and sugar. All you need is a can of condensed milk and some double cream and you pretty much have it right there. It’s no secret that you can make ice cream using condensed milk as a base and there are many recipes on-line and a couple of different quantities and methods that you can try. Once you know that you just need two ingredients to start with, the fun part kicks in when it comes to flavouring.
I am grateful to Kavey over at Kavey Eats for challenging us to use condensed milk as a base. Firstly, because there has been a can of condensed milk sitting in my cupboard for some time. I can’t even remember what I originally bought it for, but it definitely wasn’t ice cream. Luckily, it was still in date, but it’s easy enough to pick up at the shops. I used the full fat version, but you can buy lighter versions now, too. Secondly, I now know exactly how easy it is to make no-churn ice cream at home and the end result was very delicious. Perfectly creamy with a nice crunch from the chopped up chocolate.
The most challenging bit of my recipe is making a blackcurrant or forest fruit puree. Only in as much as you have to whizz it or blend it, then pass it through a sieve. But you could use any coulis, or you could leave the blackcurrant out altogether and just go for white chocolate. Or, you could follow my cherry compote recipe and blitz that down, too for a cherry ripple and white chocolate version. You chose.
I used one can of condensed milk (there didn’t seem to be any point in using half as for the BBC Good Food recipe, here) because what do you do with the rest of it? And I used four small pots (600ml in total) of double cream. But I have seen that whipping cream (or heavy cream in the US) works well, too. Blackcurrants are in season, but sadly I couldn’t find any yet, so I used frozen berries.
As mentioned, I am linking this post up to the Bloggers Scream for Ice Cream challenge over at Kavey Eats, using consended milk as the base.
Also, Choclette over at Chocolate Log Blog is hosting We Should Cocoa with a theme of blackcurrants, so I hope the white chocolate and blackcurrant coulis fits here.
Finally, I am linking this up to Sporting Snacks, too, hosted by me!
Hope you get to try this over the summer-time. Let’s hope it encourages the sunshine to come out!
What’s your flavour ice cream flavour combination? Have you ever tried making your own?