Strawberry ice cream

Home-made no churn strawberry ice cream in a glass coupe | H is for Home

I was planning to bake a loaf for this week’s Cakes & Bakes post but it’s been sooooooo hot that I couldn’t bear the thought of having a hot oven on for hours! I’ve returned to one of my hot summer favourites – no churn ice cream – this time one I’ve not made before, strawberry ice cream.

Puréed tinned strawberries | H is for Home

It may be mid-June and a fortnight before Wimbledon begins, but none of the strawberries in our garden have even begun to ripen yet. That meant that I had to use shop bought ones… but I may make another batch when ours are ready!

Whipped home-made, no churn strawberry ice cream | H is for Home

I’ve used both fresh and tinned strawberries in my recipe – and the result knocks spots off many shop bought brands. I think the secret is in reducing by half the liquid the tinned strawberries are in and adding it to the mix. It really intensifies the strawberry flavour and the sweetness.

Two 1-litre tubs of home-made, no churn strawberry ice cream | H is for Home

Click here to pin my recipe for later!

Strawberry ice cream
Yields 2
Ingredients
  1. 1 tin strawberries in syrup
  2. 600ml/21fl oz double cream
  3. 1 (397g/14oz) tin condensed milk
  4. 300g/10½oz fresh strawberries, finely choppedStrawberry ice cream ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Strain the tinned strawberries putting the liquid into a small saucepan
  2. Simmer the syrup until it's reduced by half. Set aside and allow to cool
  3. Purée the tinned strawberries
  4. In an electric mixer using the whisk attachment whip the double cream, condensed milk and strawberry purée on high for 5-7 minutes until the mixture thickens
  5. Gently fold in all but a couple of tablespoons of the chopped strawberries until evenly mixed through
  6. Decant into a 2-litre lidded container (or two 1-litre containers) and sprinkle the reserved, chopped strawberries evenly over the top
  7. Freeze for at least 4 hours - better still, overnight
Notes
  1. Once fully frozen, remove from the freezer 20 minutes before scooping & serving
Print
H is for Home Harbinger http://hisforhomeblog.com/

No churn pistachio ice cream

Home-made no churn pistachio ice cream | H is for Home

Remember last week, I failed to use the bag of pistachios in my store cupboard? Well I’ve used them this week… well most of them, anyway.

Milk and pistachios in a saucepan | H is for Home

I’ve puréed them and whipped up a batch of pistachio ice cream adapting my basic no-churn ice cream recipe originally borrowed from Nigella.

Pistachio purée in an electric blender | H is for Home

It tastes nothing like the pistachio ice cream you can buy in a supermarket (in a good way).

Whipped cream in a food processor | H is for Home

It looks nothing like it either – but if you like it like that, by all means add a couple of drops of green food colouring to the mix.

Tub of home-made pistachio ice cream with chopped pistachios sprinkled on the top | H is for Home

Finish with a generous sprinkling of chopped pistachios and you’ve got yourself a quick, simple summertime dessert to enjoy on it’s own, in a cone or as an accompaniment to a hot fruit pie or brownie.

Pistachio ice cream
Ingredients
  1. 100ml/3½fl oz milk
  2. 30g/1oz pistachios (shells off weight)
  3. 300ml/10½floz double cream
  4. ½ tin condensed milk (200g)
  5. 2tsp vodka
  6. 20 pistachios, roughly choppedHome-made pistachio ice cream ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. In a small saucepan, heat the milk and 30g of pistachios. Turn off the heat just before it begins to simmer. Allow to cool
  2. Put the double cream, condensed milk, vodka and puréed pistachios into an electric mixer fitted with the whisk attachment. Beat on a high speed until firm (about 2 minutes)
  3. Decant the mixture into a 1-litre lidded tub/container, sprinkle the chopped pistachios over the top and freeze for at least 4 hours - preferably overnight.
Print
H is for Home Harbinger http://hisforhomeblog.com/

Redcurrant ice cream

Home-made redcurrant ice cream | H is for Home

This week, Justin spent a few hours on our allotment picking kilos of redcurrants. When he got home, they immediately got decanted into plastic tubs and put into the freezer until I decided what I was going to do with them. In past years, our redcurrant haul has been turned into tarts, jelly, cordial and relish.

Redcurrant juice concentrate being added to caster sugar | H is for Home

Seeing as the UK is in the midst of a mini-heatwave, there was only one thing for it – redcurrant ice cream.

Whipped cream and redcurrant juice | H is for Home

Redcurrants make the most bright, beautiful pink swirly ripple ice cream with a sweet, tangy taste.

Home-made redcurrant ice cream before putting it into the freezer | H is for Home

And best of all, you don’t need an ice cream maker and it’s only 3 ingredients! If you don’t have access to redcurrants, most other berries can be used in their place – strawberries, raspberries, blueberries, blackberries, blackcurrants… or a mixture of all of the above. The recipe below makes about 1 litre.

Redcurrant ice cream
Ingredients
  1. 500g/17½oz redcurrants
  2. 100g/3½oz caster sugar
  3. 300ml/10½fl oz whipping creamHome-made redcurrant ice cream ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Pre-chill a clean, dry plastic container in the freezer
  2. Put the redcurrants in a colander/strainer, rinse under water and pat dry
  3. In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)
  4. Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate
  5. Whisk the whipping cream until it forms stiff peaks
  6. Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air
  7. Pour into the pre-chilled container, cover and freeze until firm
Print
Adapted from Allrecipies
Adapted from Allrecipies
H is for Home Harbinger http://hisforhomeblog.com/

Elderflower ice cream

'Elderflower ice cream' blog post banner

No churn elderflower ice cream

We picked a carrier bagful of elderflowers last week and made a batch of cordial. We’ve had a few hot, summery days since then and have enjoyed drinking it mixed with sparkling water and lots of ice – very refreshing.

Ice cream whipped in a vintage Kenwood mixer

I’ve been meaning to try my hand at making some no-churn elderflower ice cream and I’m really happy with the result.

Ice cream decanted into an ice cream container

The taste reminded me of soursop ice cream I used to have as a child in Trinidad. Very distinctive – fragrant, floral and heavenly on a hot day.

Elderflower ice cream
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 600ml double cream
  2. ½ tin condensed milk (200g)
  3. 3tbs elderflower cordial
  4. 1tbs ginElderflower no churn ice cream ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Combine the cream and condensed milk with an electric mixer
  2. Add the cordial and gin and whip on high until the mixture thickens
  3. Pour into a 1L lidded container and freeze for at least 4 hours before serving
Print
H is for Home Harbinger http://hisforhomeblog.com/

No churn ice cream

'No churn ice cream' blog post banner

clear glass coupe with 3 scoops of no churn rum & raisin ice cream | H is for Home

One of the consequences of the long, hot summer has been a lot of ice cream consumption in the H is for Home household. It’s all been home-made to boot. Despite blogging last summer about wanting a Cuisineart ice cream maker I’m yet to become a proud owner of one.

no churn rum & raisin ice cream ingredients

Said ice cream maker has now been scrubbed from my wish list as I’ve discovered the EASIEST method for making no churn ice cream without one. I’ve appropriated & adjusted Nigella’s coffee ice cream recipe to make all manner of flavours.

no churn rum & raisin ice cream being whipped in an orange vintage Kenwood mixer

To make this rum & raisin version, I soaked 25 grams of raisins overnight in just enough rum to completely cover them. The next day I simply whisked together a 300ml container of double cream, half a tin of condensed milk and the leftover soaking rum on the highest speed until stiff peaks were formed. I then folded in the strained, soaked raisins and decanted it all into a 1 litre plastic container before popping it into the freezer. That is all!

no churn rum & raisin ice cream in a plastic tub

Other flavours I’ve experimented with successfully include: • ginger – simply substitute the rum & raisins for 1tbsp diced stem ginger in sugar syrup and 2 capfuls of ginger winedouble chocolate chip – 2tbsp cocoa powder (dissolved in a little boiling water to make a thick paste) and 25g dark chocolate chipsgin & elderflower – 2 capfuls of gin and 75ml of elderflower cordial – it tastes just like the soursop ice cream I used to eat as a child!

Banana ice cream

'Banana ice cream' blog post banner

Small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls | H is for Home

As we mentioned in a post last week, we’ve been feasting on lots of ice lollies in the warm weather.

bag of over ripe, marked down bananas

I saw this big bag of marked down, overripe bananas in the supermarket and thought I’d make some home-made banana ice cream.

sliced bananas on a chopping board

It’s really easy – first you peel & slice all the bananas and freeze them.

sliced bananas on two pizza cooking mesh sheets

Prior to putting them into the freezer I arranged them on these pizza baking meshes so that they didn’t turn into a massive, rock-hard lump.

frozen sliced bananas in a food processor

After about half an hour in the freezer, pop the slices into a food processor and whiz for about 5 minutes stopping every minute or so, popping off the cover and turning over the contents with a spatula to ensure it all gets chopped up.

creamed frozen bananas in a food processor

If needed, you can add about 150ml of whole milk, single cream, soya or almond milk to give it a creamier consistency. You can also add a couple of tablespoons of honey or agave nectar for a sweeter mix.

creamed frozen bananas in a food processor

Decant into tubs (I used 6 medium bananas which made about 2 litres) and put in the freezer. Remove the tub from the freezer about 5 minutes before serving to make it easier to run a scoop through it.

small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls

Try folding in chopped unsalted peanuts or chocolate chips (or both!) to the mix prior to decanting into the tubs.