I absolutely love to make ice cream. When I make ice cream I feel extremely Martha Stewart. (Or in this case, Nigella Lawson.) I normally go the traditional route – make a custard, cool it, churn it in the ice cream maker, re-freeze it. It is rewarding, but it takes forever, sometimes up to 2 days. So when I was watching Nigellissima and saw Nigella make No Churn Coffee Ice Cream in about 10 minutes, I was intrigued. How can this possibly work? She whipped some cream with some sweetened condensed milk and voila! Well, not only does it work, but it is the softest, creamiest, ice cream. It is incredibly good. The key is the Kahlua. I know that I am going to get the, “can I omit the alcohol question?” and in this case, the answer is no. You need the alcohol because it prevents crystals from forming and is what gives the ice cream the creamy, silky, texture. Also interesting, she put this ice cream inside of a brioche bun and make a burger out of it. I put mine on top of the Chocolate Olive Oil Cake.
So this recipe got my brain going, I can think of about a million different flavors I can make from this base recipe. I think that vodka would work well in most flavors because you can’t really taste it. But salted caramel, coconut, lemon, chocolate, vanilla bean, toasted almond, see where I am going here? And you don’t need an ice cream maker. Amazing.
Natural Tips No-Churn Condensed Milk And Jam Ice Cream 
No-Churn! I love that word. Not because I am lazy. I can churn like a machine, even by hand. But because it means the recipe is more accessible, might get done quickly and I might get away without bringing my ice cream maker out from the depths of the spare closet exploding with a million props and appliances. Okay, I might be a tad lazy.
So, back to this fabulous no-churn ice cream. This is essentially a 4-ingredient no-brainer ice cream that doesn’t require cooking and doesn’t require churning. The idea for this ice cream came when I was shooting lifestyle shots for the extra pages of my cookbook. I had bought a dozen or so Bonne Maman jam jars in every imaginable flavour (they now do a delightful caramel spread. Did you know?) for the shoot. After giving away a few, I decided to use them in fun ways. One of them was making ice cream. It was really a basic condensed milk ice cream recipe that I have followed over the years with a touch of jam. The beauty of this recipe is that you could use your favourite spread (brand and flavour) and it would instantly be a new gorgeous dessert recipe that you won’t be able to live without. This ice cream has a solid homemade feel to it and the consistency of a slab ice cream despite being ridiculously creamy. None of that airy fluff here! Just the way I like it (very occasionally).
No Churn Ice Cream
A simple 3 ingredient no churn ice cream that you can add any flavouring to.
Ingredients
397 grams (1 medium tin) sweetened condensed milk (1 and 1/3 cups)
600 millilitres double cream (heavy cream) (2 and 1/2 cups)
2 teaspoons vanilla bean paste - extract will work but paste gives you the seeds running through it
Instructions
Pour all the ingredients into a large bowl and whisk together until it has doubled in volume and it has a thick spoonable consistency to it. This will take about 5 minutes.
Spoon into your tub for freezing, cover and freeze for minimum 6 hours.
Hey presto you have a rich and creamy vanilla ice cream.
Note: If you are wanting fancier flavours then its simple, once your cream and condensed milk has been whipped gently mix in your added flavour e.g. For the salted caramel I gently stirred in 3 tablespoons of the salted caramel, spooned it into its tub and swirled another 2 tablespoons of caramel through it. Remember I split the mixture up into 3, so my add in’s were reduced if you are making only one flavour then you will need a lot more. Add as much as you like, if you want a stronger flavour add more! Go mad and experiment, with this base recipe they world is your ice cream oyster!!! 
No Churn Coffee Ice Cream Recipe
  • 2/3 cup sweetened condensed milk
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons coffee or espresso liqueur (Kahlua or Tia Maria)
  • 1 1/4 cups heavy whipping cream
No Churn Coffee Ice Cream  Recipe
Add the sweetened condensed milk, instant espresso powder, and liqueur to the bowl of an electric mixer.
nigella lawson no churn ice cream recipe
No Churn Coffee Ice Cream
Ingredients
  • 2/3 cup sweetened condensed milk
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons coffee or espresso liqueur (Kahlua or Tia Maria)
  • 1 1/4 cups heavy whipping cream
Instructions
Add the sweetened condensed milk, instant espresso powder, and liqueur to the bowl of an electric mixer. Mix until combined. Add the cream and whip until it reaches soft peaks.
Pour into an airtight container and freeze for 6 hours or overnight. Scoop and serve.
No-churn ice cream
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Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavour variations to chose from.
Ingredients
4 free-range eggs, separated
100g/3½oz caster sugar
300ml/½pint double cream
Vanilla flavour
1 tsp vanilla extract
Ginger flavour
100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour
2-3 tbsp coffee essence
2 tbsp brandy
Raspberry flavour
150ml/5fl oz sieved raspberry purée (you could also use strawberry)
Rum and raisin flavour
100g/3½oz raisins soaked in 4 tbsp rum for 2 hours
Preparation method
Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Technique: Whisking egg whites
Whisking egg whites
Watch technique
0:59 mins
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
Technique: Whipping cream by hand
Whipping cream by hand
Watch technique
0:48 mins
Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
Pour into a plastic container and freeze for at least two hours.
Top recipe tip
I like to use this ice cream in my Knickerbocker glory. I make it in a classic tall Sundae glass, using three scoops of ice cream layered with crushed fresh pineapple, raspberry purée and whipped cream decorated with fresh raspberries of cherries.
NO-CHURN CONDENSED MILK AND JAM ICE CREAM
A super quick no-cook, no-churn ice cream recipe using condensed milk and fresh cream as base. A cup full of jam becomes the ultimate flavour creator as you experiment with your favourite jams.
Serves – 4
Ingredients
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons bourbon (optional)
  • 2 cups cold heavy cream
Directions
In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
Ingredients
  • 600ml thickened cream 
  • 1 can (395g) condensed milk 
  • 1 tablespoon vanilla extract
  • 1 cup strawberry jam 
  • fresh cherries to serve (optional)
Method
Place cream in a large bowl. Whisk with an electric beater until fluffy and frothy. Add condensed milk and vanilla extract. Beat for two to three minutes until creamy and combined.
Pour in a shallow metal dish (I used a 16x21x4 cm enamel pie dish). Drop dollops of strawberry jam in the cream mixture. Using a bamboo skewer gently swirl the ice cream through the cream twice. Cover with cling wrap and freeze in the freezer for at least 6 hours.
To serve, remove from freezer and stand at room temperature for 5 minutes. Scoop into mini latte cups and top with fresh cherries.
About this recipe: Easy raspberry ice cream and you don't need an ice cream maker. Enjoy on a hot summer day when raspberries are at their best.
Ingredients
Serves: 8 
200g fresh raspberries
50g caster sugar
juice of 1 lemon
397g tin condensed milk
600ml double cream
200g frozen raspberries
a few handfuls of chocolate chunks (optional)
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Method
Prep:20min  
Extra time:3hr freezing  
Ready in:3hr20min 
Put the fresh raspberries in a pan with the caster sugar and lemon juice and simmer for 15 minutes, stirring occasionally.
In a bowl put the condensed milk and double cream and whisk by hand until the mixture thickens and falls in ribbons off of the whisk.
Next remove the raspberry mixture from the heat and sieve to remove all the pips. This will leave you with a thick sauce.
Now put the condensed milk and cream into a 2L food box and slowly add the raspberry sauce bit by bit, stirring gently with a spatula to create a rippled effect.
Next crush the frozen raspberries into small pieces. Add the frozen raspberry pieces and chocolate chips to the cream, condensed milk and raspberry sauce.
Place in freezer for at least 3 hours.
Recipe: No-Churn Peanut Butter Ice Cream with Chocolate 
Last sum­mer I sold my ice cream maker. I didn’t think twice about it; after all, I had spent the last two years mak­ing a no-churn ice cream that my fam­ily adores. The mere men­tion of it brings tiny legs rac­ing into the kitchen and tiny arms drag­ging kitchen chairs to the counter, eager to help.
Recipe: No-Churn Peanut Butter Ice Cream with Chocolate
This recipe is as sim­ple as whisk­ing and fold­ing a few ingre­di­ents together (although a stand­ing mixer will help make some of that whisk­ing an eas­ier task). The past two years have brought at least a dozen fla­vors to our freezer, each one instantly named a new favorite. But as some­one who has a ter­ri­ble, ter­ri­ble weak­ness for choco­late and peanut but­ter in any form, well, this ver­sion is the best.
Recipe: No-Churn Peanut Butter Ice Cream with Chocolate 
If you own a Pull­man pan, this works nicely to freeze the ice cream in (plus it has a lid!) but oth­er­wise a 9 x 5 loaf pan works great. The ice cream is good on its own, but the magic shell makes it amaz­ing. This dessert is very rich, and a lit­tle bit goes a long way.
Ingredients

  • 1 can (14 ounces) con­densed milk, sweetened
  • 1 table­spoon vanilla extract, pure
  • 1/3 cup peanut but­ter, smooth
  • 2 cups heavy cream
Recipe: No-Churn Peanut Butter Ice Cream with Chocolate 
In a medium bowl, stir together con­densed milk, vanilla, and peanut but­ter. With a stand­ing mixer and using the whisk attach­ment, whip the heavy cream on medium-high until soft peaks form. Whisk one third of the whipped cream into peanut but­ter mix­ture. Fold the remain­ing whipped cream into the mix­ture until it is incor­po­rated. Pour into a loaf pan (see note), and freeze until firm, 6 hours [or, cov­ered, up to 1 week].
Recipe: No-Churn Peanut Butter Ice Cream with Chocolate
I used this choco­late magic shell recipe from Gimme Some Oven, and it worked like a charm. Food 52 also has a recipe that looks very good.
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