- 1x can Condensed Milk (397g)
- 600 ml double cream
- 2 tbs vanilla bean paste
- 5 tsp blackcurrant jam (or any slightly tart jam)
- Juice of half a lemon
This is the easiest way to make ice-cream that I’ve come across, but there are compromises.
I love ice-cream, but I’ve always been put off making it by the need to keep taking it out of the fridge and stirring to prevent crystallising. It turns it into a full day’s job.
This recipe struck me for promising that no churning was required! And looking delicious.
The vanilla bean paste was expensive (£4.50 for a wee tub), but there’s enough it for about four batches of ice-cream, I’d guess.
Simply mix the milk, cream and paste and whisk until stiff and voluminous. This takes a good 5-7 minutes with an electric whisk.
Meanwhile, have your sous chef (Mrs Features Ed) prepare the jam by mixing it with the lemon juice.
Line a loaf tin with greaseproof paper, spoon in half the mix, plop on half the jam, spoon on the rest of the mix and plop the remaining jam on top.
Oh – swirl the jam into the ice-cream mix at each addition. To get the ripple effect.
Wrap in a plastic bag and freeze (I used an old bread loaf bag) overnight.
Does it taste good? Yes, it does, but it is heavy and rich – much as you’d expect a spoonful of frozen cream and condensed milk to be! The slice I cut for myself wouldn’t normally have been a problem, but with this mix I was only halfway through before I had to admit defeat.
The texture isn’t quite the same as a conventional, churned custard-based ice-cream, but it’s definitely worth a try. It’s so easy, that if you like it you’ll no doubt make it again. And if you’re not as keen, then it’s not going to go off – just nibble as and when you can mange!