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raspberry ripple no churn ice cream

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raspberry ripple ice cream

Does making ice cream about three times a year justify spending three hundred quid on a Gaggia or SubZero ice cream maker, even assuming I had that cash floating about idle? No, I thought not.

I own an ice cream maker. And it’s a decent brand, not too huge, which is what people often complain about: that your output is a gallon of same flavour ice cream at a time. Mine makes about two pints which is reasonable. But as it didn’t cost a fortune, it’s a flimsy paddle sat on top of a chilled bucket. The idea is simple: the mix freezes around the sides and the paddle stirs it up.

Except only the former happens.

The mix freezes solid onto the sides of the bucket and the paddle whirs and stutters angrily trying and failing to shift the ice mass. You hack at the ice blocks with a knife, thus scratching the steel, thus making it even more grasping. You try to paddle the chipped ice blocks but the paddle makes just one ‘you gotta be kidding me’ noise and dies. The ice is delicious but there’s no cream factor.

nigella's no churn ice cream

So unless you can afford, justify and store the serious tabletop freezer with an industrial blade – here’s what to do. I didn’t believe it would be successful but it was. I worried that my ripple element wouldn’t work but it does. It’s sourced from Nigella Lawson’s Home Kitchen, featuring there as an ‘embarrassingly simple no-churn ice cream’ – and that it is.

raspberry ripple no churn ice cream

Servings: about 2 pints of ice creamTime: 10 minutes plus freezing

INGREDIENTS

  • 200g (1 cup) frozen or fresh raspberries
  • 300ml (1 ¼ cup) double cream
  • 175g (2/3 cup) sweetened condensed milk
tub of homemade ice cream


METHOD

Thaw the raspberries if using frozen and push them through a sieve to purée them and to get rid of the seeds.

cream and raspberry puree

Place the cream and condensed milk in a large bowl and whisk with a hand whisk or electric mixer until it forms soft peaks. Transfer to a tub or container.

Fold about 6 tbsp. of the raspberry purée into the ice cream for to form the ripple effect. Cover tightly and freeze for 6 hours or overnight.

It can be served straight from the freezer, but will be slightly softer after 5 minutes on the worktop.

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