Trending: No-churn ice cream.
In the world of food blogs no-churn ice cream is getting all the hype. And for good reason.
- It makes making ice cream totally approachable to anyone.
- It’s a huge time-saver for even the most advanced chef.
- It tastes really freaking good.
Traditionally, making ice cream requires a bit of finesse. Tempering egg yolks. Making a creme anglaise. Having an ice cream churner. To make it plain: you put in work.
No-churn ice cream = no problem.
The two main ingredients are heavy cream & sweetened condensed milk. As long as you have those two staples you can alter the recipe to make whatever kind of ice cream your heart desires. Add vanilla for vanilla ice cream. Melted chocolate for chocolate. Oreos for cookies and cream. Nigella’s Coffee Ice Cream is the truth, too. Endless options.
I added Concord grape pie filling because Concord grapes deserve all the love. I should add peanut butter next time. Yes, I’m going to do that.
Peace & Love, Scooter Pieans!
Concord Grape Ice Cream
- 1 can sweetened condensed milk (14 oz)
- 2 cups heavy cream
- 3/4 cup Concord grape pie filling (find how to do that here: Concord Grape Tart)
- Whip the heavy cream with a whisk or in a stand mixer with the whisk attachment until stiff peaks form.
- Add half the can of sweetened condensed milk and fold in. Once incorporated, add the other half of the can and fold in, being careful not to deflate the whipped cream.
- Fold in the Concord grape filling just enough to form streaks.
- Pour the mixture into a plastic quart container, loaf pan or large bowl. Cover with plastic wrap and freeze, at least 8 hours or overnight.
*Makes one quart
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