INGREDIENTS
Basic Vanilla No Churn Ice Cream
- 5ml vanilla extract
- Good pinch of salt
- 1 can (385g) sweetened condensed milk
Variation: Salted Caramel Swirl - 150g caster sugar
- 65g butter, diced
- 100ml double cream
- 1tsp sea salt flakes
Variation: Dark Chocolate Mocha - 150g 70% dark chocolate
- 1tsp instant espresso powder
Variation: Fresh Strawberry - 600g fresh strawberries, washed and hulled
METHOD
Basic Vanilla No Churn Ice Cream - Use a stand mixer or an electric beater and whip the cream, vanilla and salt to stiff peaks
- Slowly pour the condensed milk into the cream while whisking until combined
- Pour in a container, cover and freeze until ready to serve
- Remove the ice cream about 10 minutes before serving to soften slightly
Salted Caramel Swirl - Make the caramel by melting the sugar with a splash of water in a saucepan on the Simmering Plate and boiling until it is a light golden colour without stirring
- Whisk in the butter, then the cream and finally the salt
- Set aside to cool while making a batch of basic no churn ice cream (without adding salt to the cream)
- Pour a third of the ice cream mixture into a container
- Swirl in a 3rd of the caramel sauce (be careful not to mix together too much)
- Pour over another third of the ice cream and repeat the swirling and repeat with the final third of ice cream and caramel
- Cover are freeze until ready to serve
- Remove the ice cream about 10 minutes before serving to soften slightly
Dark Chocolate Mocha - Melt the chocolate and espresso powder on the simmering plate and set aside while making a batch of the basic no churn ice cream mix
- Fold the melted chocolate into the ice cream and mix well until combined
- Cover and freeze until ready to serve
- Remove the ice cream about 10 minutes before serving to soften slightly
Fresh Strawberry - Mash two thirds of the strawberries with a fork
- Roughly chop the remaining third
- Make a batch of the basic no churn ice cream mix
- Fold all the strawberries into the ice cream mix and mix well
- Cover and freeze for about 2 hours
- Use a fork to stir the ice cream, breaking up the ice crystals and distributing the berries evenly
- Repeat twice more until the ice cream is frozen and ready to serve
- Remove the ice cream about 10 minutes before serving to soften slightly
- Sandwich the ice cream between your favorite store bought doughnuts or your own recipe!
Recipe by Heinstirred http://heinstirred.com/doughnut-ice-cream-sandwiches/