Make Some Magic: No-Churn Homemade Ice Cream - No. 121Sidestep the hassle of an ice cream maker. You just need a loaf pan, sweetened condensed milk, and cream!MY FIRST ICE CREAM MEMORIES were sitting on an ice cream maker packed with rock salt in the backyard and taking turns hand-cranking it with my sisters. It was hot, but all we needed was the sweet reward of our mother’s peppermint ice cream. So it’s no surprise that I’m now smitten with no-churn ice cream. Lazy ice cream. If you haven’t tried it, it’s based on a can of sweetened condensed milk, whipped cream, some interesting flavors, and a loaf pan. And it’s the most velvety, rich and near-gelato-like ice cream you can pull together in 20 minutes (plus the six hours it needs to freeze.) And it is fun! But first a little backstorySometime around 2010, British cookbook author Nigella Lawson was on book tour and shared not just a recipe for no-churn ice cream but how she learned to make it from her great aunt. Everyone wrote about it. You’ll find them in old cookbooks by Australian food writing legend Maureen Simpson. And Anna said condensed milk has been used in many Australian dessert recipes and was originally a holdover from rationing during World War II. And just think about some of our favorite American desserts—Key Lime Pie, Smith Island Cake, and the classic German Chocolate Cake. Canned milks have saved cooks in remote places since the beginning of time, or at least since the late 1800s when Gail Borden invented canned condensed milk and it became a pantry staple. In the no-churn ice cream recipe, sweetened condensed milk adds a silky texture, flavor, and makes the ice cream easier to scoop. The whipped cream, on the other hand, adds the fluffiness you expect in ice cream. Follow some rules, and then go break them to make great ice creamActually, making no-churn ice cream is an embarrassingly simple method, which is just whipping cream and combining it with sweetened condensed milk and freezing it.
What no-churn ice cream taught me is that we shouldn’t put off making it. Life’s too short to go a summer without ice cream you make yourself. What’s your favorite homemade ice cream?For Paid SubscribersHave a great week! I’m off to try a two-ingredient ice cream with just whipped cream and a can of dulce de leche. Wish me luck! - xo, Anne THE RECIPES: Vanilla No-Churn Ice CreamThis is going to be one of those recipes that I forever keep in my back pocket because it's STUPID EASY and yields great results. I took this to a pool party and it was the perfect end to a summer day. I decided to pour about 2 cups of the ice cream mixture into a separate container, pouring in a little bit at a time so I could layer it repeatedly with rainbow sprinkles. Toddler treat secured—my daughter was delighted to have a special container all to herself. Thanks to Ellen and Lisa for sharing the recipe with us! - Kathleen. Makes 8 servings Prep: 10 to 15 minutes Freeze time: 6 hours 2 1/2 cups cold heavy cream 1 can (14 ounces) sweetened condensed milk 1 tablespoon vanilla extract or paste 1. In a large bowl using a handheld mixer or in a stand mixer with whip attachment, whip the cream on medium-high until it forms soft peaks, about 1 to 2 minutes. 2. Add the can of sweetened condensed milk and vanilla and beat until stiff peaks form, about 1 minute longer. 3. Pour into a 9-inch loaf pan, cover with plastic wrap or foil, and freeze until firm, at least 6 hours. 4. Pull the pan from the freezer 30 minutes before you want to start scooping. For coffee ice cream: For cinnamon ice cream: Subscribe to Anne Byrn: Between the Layers to read the rest.Become a paying subscriber of Anne Byrn: Between the Layers to get access to this post and other subscriber-only content. A subscription gets you:
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