I know it’s January, and next week the weather is set to get even colder in my part of the world, but I asked on Instagram if you could wait till the Summer for this recipe and it was a resounding no. I’m a firm believer you can enjoy ice cream any day of the year, and it’s even better when you can dress it up how you like. I’ve been wanting to make my own ice cream for a long time, but there is literally no counter space left in my kitchen for an ice cream maker. Also, the idea of photographing of it always put me off. Turns out its a lot less messy during the winter, although I did have to compromise with the lighting, and there’s no need for an ice cream maker when there’s an easier no-churn alternative.
Just like last week, the ice cream is so easy to put together a recipe itself isn’t all that necessary. You literally throw everything in to a bowl, add any optional flavours and textures, and then wait an (agonizing) few hours for it to freeze. The backdrop of a vanilla ice cream means you can pretty much add in whatever favourites you like, if raspberries or pistachios aren’t your thing, then maybe try chocolate chips or almonds.
- 397g sweetended condensed milk
- 300ml double cream
- 2 tsp liquid glucose
- 1 tsp vanilla
- A pinch of salt
- Handful of raspberries (some crushed and some left whole)
- Handful of pistachios, roughly chopped
- Place all ingredients into a bowl and whisk on a high speed until the mixture thickens.
- Fold in any optional ingredients
- Pour the mixture into a 2 lb loaf tin, cover with clingfilm, and place in the freezer for a few hours or overnight.