I love basil ice cream and it’s something that I’ve made a few times before. I like it most when it’s paired with something fruity and a little bit sharp and acidic, I really think it brings out the fragrant flavours of the basil. Using […]
Tag: condensed milk
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub?
You can use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd
Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.
I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.
Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… cranachan) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!
150g raspberries (frozen is fine)
2 tbsp icing sugar
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.
Before we start I should probably clarify that this is a recipe for Old Fashioned flavour ice cream, not ‘olde fashioned’ ice cream. No mis-placed ‘e’s here I’m afraid.
It’s boozy and creamy with a nice tangy bitterness from the orange. The flavour actually reminds me a bit of my mums Christmas ice cream, which I realise makes it seem out-of-place for springtime, but it’s pretty tasty so I’m prepared to overlook it!
This one is a special request from Mr Colonial Cravings. I believe his thought process went like this, “I quite like Old Fashioneds. I quite like ice cream. I think that they should be friends.” I have to say that they certainly seem to get along famously. I think this could be the start of a beautiful friendship…
85g pitted cherries (frozen ones work well)
300ml double cream
175g condensed milk
40ml good bourbon (I used Woodford Reserve)
1 tsp vanilla paste
zest of 1 large orange
Put the condensed milk and cream in a large mixing bowl and beat it until it is light and fluffy and forms quite stiff peaks. Add the vanilla, bourbon and orange zest and beat the mixture for a further minute or two. Now carefully fold the cherries through the creamy mixture. Pour the whole lot into a freezer-proof container and freeze it for several hours, until it is set firm. What could be easier…?