I made the ice cream pictured below in my own kitchen without an ice cream maker. I followed a recipe from “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” by Leslie Bilderback. The book includes recipes for ice creams, gelatos, sorbets, sherbets, as well as toppings to complement the frozen creations.
It took me less than a half an hour last night to combine the espresso powder, three types of dairy, vanilla, lemon juice and salt to create the ice cream. It helped that I have a stand mixer to whip the heavy cream into whipped cream, but a stand mixer isn't necessary; a simple whisk would have done the trick.
In fact, these are the only tools you’ll need to make the majority of recipes in this book:
- A freezer
- A whisk or electric mixer
- A can opener
- Mixing bowls and a freezable container, such as a loaf pan
After I mixed together all the ingredients, the mixture sat in my freezer overnight. In the morning, it looked like this:
Photo: Robin Shreeves
This is some tasty ice cream! It’s very soft because there’s a lot of fat in it. Ice cream with less fat and a lot of water takes longer to melt, but ice cream like this with heavy cream, whole milk and sweetened condensed milk (and no added water), will be smooth, creamy and on the softer side. It will also melt quickly. This ice cream made one of the smoothest milkshakes I've ever made at home.
I chose to make this flavor because I wanted to start out with one of the book's more basic recipes, and I had all of the ingredients on hand except the heavy cream. There are several other recipes in the book that I've marked to whip up this summer such as Key Lime Ice Cream, Mandoria Gelato (that's almond flavored), Bananas Foster Sorbet and Blood Orange Sherbet.
With my boys’ palates, I have to keep the flavors on the simple side, but there are plenty of more adventuresome flavors in the book, like this summery Rosebud Ice Cream.
Prep time: 30 minutes
Total time: 9 hours
Rosebud Ice Cream
- 2 tablespoons rose water (see video below for instructions on DIY rose water)
- 1 cup milk
- 1 (13-ounce) can sweetened condensed milk
- Zest of 1 lemon, finely grated
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 cups heavy cream
- 2 tablespoons finely crushed dried rosebuds or petals
- In a large bowl, combine the rose water, milk, sweetened condensed milk, lemon zest, lemon juice and salt.
- In a separate bowl, whip the heavy cream until it reaches soft peaks. Fold the cream and crushed rosebuds gently into the rose water and milk mixture, then transfer to a shallow freezable container.
- Cover the ice cream with plastic wrap or waxed paper* pressed directly on the surface of the ice cream, and place in the freezer for 6 hours.
* I used half a cereal box liner instead of waxed paper. I have a small drawer stuffed with the liners from cereal and cracker boxes waiting to be repurposed.
Disclaimer: I received a complementary copy of "No-Church Ice Cream" for review, but I was not monetarily compensated by the publisher or the author for writing this post, nor did I promise a favorable post in exchange for the book.
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