Tag: no churn ice cream

No churn ice cream

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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 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!

Banana ice cream

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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.