No churn pistachio ice cream

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

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.

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

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.

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

Print recipe Pin recipe

Course Dessert

Ingredients

100 ml/3½ fl oz milk
30 g/1oz pistachios shells off weight
300 ml/10½ fl oz double cream
½ tin condensed milk approx. 200g
2 tsp vodka
20 pistachios roughly chopped

Instructions

In a small saucepan, heat the milk and 30g of pistachios. Turn off the heat just before it begins to simmer. Allow to cool
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)
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.

Keyword ice cream, no churn ice cream, pistachios

Redcurrant ice cream

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.

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

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

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

Allrecipies

Print recipe Pin recipe

Course Dessert

Cuisine British

Servings 1 litre

Ingredients

500 g/17½oz redcurrants
100 g/3½oz caster sugar
300 ml/10½fl oz whipping cream

Instructions

Pre-chill a clean, dry plastic container in the freezer
Put the redcurrants in a colander/strainer, rinse under water and pat dry
In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)
Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate
Whisk the whipping cream until it forms stiff peaks
Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air
Pour into the pre-chilled container, cover and freeze until firm

Keyword ice cream, no churn ice cream, redcurrants

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.

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

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

Elderflower ice cream

Print recipe Pin recipe

Prep Time 10

Course Dessert

Cuisine British

Ingredients

600 ml double cream
½ tin condensed milk about 200g
3 tbs elderflower cordial
1 tbs gin

Instructions

Combine the cream and condensed milk with an electric mixer
Add the cordial and gin and whip on high until the mixture thickens
Pour into a 1L lidded container and freeze for at least 4 hours before serving

Keyword ice cream, no churn ice cream

No churn ice cream

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.

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.

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!

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 wine • double chocolate chip – 2tbsp cocoa powder (dissolved in a little boiling water to make a thick paste) and 25g dark chocolate chips • gin & 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!

H is for Home Harbinger

Tag: ice cream

No churn pistachio ice cream

Pistachio ice cream

Ingredients

Instructions

Redcurrant ice cream

Redcurrant ice cream

Ingredients

Instructions

Elderflower ice cream

Elderflower ice cream

Ingredients

Instructions

No churn ice cream