I’ve been making regular ice-cream for years without an ice-cream maker and it is such an ordeal it’s almost not worth it. You first need to make a custard by heating milk and cream and adding it to beaten sugar and egg yolks, then you need to freeze it, then blitz it in a food processor, then freeze, then blitz it then freeze and blitz one more time before putting it in the freezer until serving. It actually probably isn’t worth it except for being able to show off to your friends which, lets face it, is probably the reason we do 90% of what we do in the kitchen!
This hack cuts all that work down to just a few minutes. Just add all ingredients to a high-sided bowl or saucepan, beat until thick and freeze. This is not ice-cream with a but or an asterisk. It’s real ice-cream that tastes and feels great! The base is just a can of sweetened condensed milk beaten with 500 ml of cream. I added the flavours below but you can add anything you like, though the alcohol I used stops the ice-cream from freezing solid, which gives it the perfect texture, so if you would like to avoid alcohol, you’ll need to take it out of the freezer and let it sit for 5 to 10 minutes before serving. I added coffee, hazelnut and almond liqueurs to the base for these ice-creams but you can use any kind you like. I think I’d avoid the flavoured vodkas because I don’t actually find them all that flavoursome but something like peach Schnapps would be amazing! Butterscotch Schnapps maybe? Cassis? If there is no liqueur you like, try steeping some aromatic spices or fruits in a little vodka before straining into the base. Christmas is coming so why not try steeping some Christmas whole spices, cinnamon, cloves, nutmeg, in a little whisky or cointreau and add to the base before beating? Chai latte ice-cream by steaping chai spices, black peppercorns, cinnamon, cloves and cardamom, with some loose leaf tea in some vodka. The fantastic thing about this is that you really have a lot of freedom to create new ice-cream flavours to compliment the dessert your making. I once made an apple tarte tatin where I added Calvados to the heated sugar to make a brandy caramel. A Calvados ice-cream could work really well there. I may have some College experiences with Goldshlager and Sambuca that I’d rather forget but I do remember that they are essentially strong tasting cinnamon and anise drinks, flavours that could compliment a lot of desserts.
Whatever you choose to add, the base itself will be so smooth and sweet that you won’t go wrong as long as you like what you’re adding. The condensed milk is essentially liquid concentrated white chocolate so you cannot lose!
- 500 ml cream
- 1 397g can of condensed milk
- 3 tbsp coffee liqueur (Kahlua)
- 1 and a half tbsp instant espresso powder
- 1 tbsp cocoa powder
- 3 tbsp hazelnut liqueur (Frangelico)
- 1 tsp cocoa powder
- 1 pinch sea salt
- 3 tbsp almond liqueur (Disaronno)
- 1 pinch sea salt
- Add the ingredients for the base and the ingredients for your chosen flavour to a bowl and beat until thick.
- Freeze for at least 6 hours or overnight.
- That. Is. It!