My mum has a wonderful Gaggia ice-cream machine which produces the softest ice cream in double quick time and which has been the back bone of many a family dessert over the years. My little cottage kitchen unfortunately doesn’t afford me the space for such a machine so when I discovered recipes for no-churn ice-cream I was excited! Many of you may be familiar with how to make ice cream without a machine but the commitment of regular trips to the freezer to whisk up the mixture and stop it crystallising has never won me over. This no effort no-churn alternative is therefore firmly on my list as a way to produce delicious homemade ice-cream with your favourite flavours without all the effort of an expense machine. Give it a go and you may never buy ice cream again!
Warning: this recipe includes some limoncello for a boozy adult treat. If you want to exclude it to make it kid friendly then be aware that the ice-cream will set a little harder; the limoncello limits the freezing process so keeps the mixture smooth and soft straight from the freezer (also don’t be tempted to up the limoncello or you’ll end up with a puddle).
- 300ml whole milk
- 1 inch of ginger, thinly sliced
- 1 tsp vanilla extract
- zest of 1 lemon in wide strips (use a vegetable peeler)
- 400ml double cream
- 1 tin of condensed milk
- 75ml limoncello
- Place the milk, ginger, vanilla and lemon zest in a pan and slowly bring to the bowl. Lower the temperature and allow it simmer for 2-3 minutes.
- Set the milk mixture aside for 1 hour to allow the flavours to infuse. At the end of the hour strain the mixture into a jug through a fine sieve to remove the ginger and lemon.
- Whip up the double cream to soft peaks (careful not to over whip or it will become grainy).
- Fold the condensed milk into the cream, followed by the flavoured milk and the limoncello.
- Pour into a freezable container and pop in the freezer until hard (this should take 3-4 hours).
- The limoncello will keep this ice-cream at a soft set so pull it out from the freezer and enjoy!