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Ice cream is one of life’s simple pleasures and is beloved by children and adults alike. But an ice cream machine can be an expensive purchase. Express.co.uk has compiled a guide to show you how you can get your fix of ice cream without buying an ice cream machine.
How to make ice cream without an ice cream maker
- Half a 397g can of sweetened condensed milk
- 600ml double cream
- One teaspoon of vanilla extract.
You should put the condensed milk, cream and vanilla extract into a large bowl.
Next, you should beat these ingredients together with an electric whisk until it becomes thick and quite stiff.
The consistency should be akin to clotted cream.
Proceed by decanting the mixture into a freezer container or large loaf tin and covering with cling film.
Freeze the ice cream until it is solid and then enjoy.
Flavours to add to your ice cream
The above recipe is for a simple vanilla ice cream, but you can easily make flavoured ice cream from home by adapting the recipe.
To make ginger ice cream you should use 100g/3½oz stem ginger, chopped, plus four tbsp syrup from the jar.
To make a coffee and brandy ice cream, you should add two to three tablespoons of coffee essence and two tablespoons of brandy.
To make raspberry/strawberry ice cream you should add in 150ml of sieved raspberry/strawberry puree.
Other possible flavours:
Peppered strawberry bean: Vanilla beans, frozen strawberries, black pepper and white chocolate chips
Caramel and coffee: Coffee beans and caramel
Raspberry ripple: Gently swirl in raspberry coulis through the finished ice cream before covering with cling film and freezing.
Mint chocolate chip: Fresh minced mint leaves, peppermint extract, green food colouring and chocolate chips
Key lime pie: White chocolate chips, lime juice, digestive biscuits, lime juice and lime zest.
Rum and raisin: Raisins soaked in rum for around two hours.
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How long does homemade ice cream last?
Homemade ice cream can last for months if left in the freezer.
You should be sure to make sure the ice cream container is sealed tightly to ward of freezer burn.
If the ice cream melts significantly you should try to avoid re-freezing.
How to make dairy-free ice cream
- 14 fl oz of coconut milk, two of which should be refrigerated for at least 24 hours
- 150g of sugar
- One teaspoon of unflavoured powdered gelatin
- Three ounces of dairy-free chocolate chips (optional)
- One teaspoon of vanilla extract (optional).
Begin by placing one can of room temperature coconut milk and the sugar into a large, heavy-bottomed pan and whisking to combine.
Cook this mixture over a medium-high heat making sure to stir frequently to prevent sticking.
When the mixture is reduced to at least half and begins to thicken you should remove from the heat and allow it to cool completely.
The remaining two cans of coconut milk in the fridge should, if you remove the lids, see the liquid has separated from the solid white coconut.
Scoop out the solid white coconut and place it in a large bowl.
With a hand mixer, whip the coconut on high speed for around two minutes or until it is light and fluffy and has nearly doubled in volume and then return it to the fridge.
The coconut cream will only whip up if it is chilled.
Place the gelatin in a small bowl and mix well with two tablespoons of the sweetened condensed coconut milk from the first step and allow to sit for five minutes until the gelatin dissolves.
Microwave the mixture on 70 percent power for 15 seconds to liquefy the gelatin and then add the mixture to the rest of the cooled sweetened condensed coconut milk.
Remove the coconut whipped cream from the refrigerator and add the sweetened condensed coconut milk mixture and add vanilla to it if you wish.
Next, you should whip up the mixture until it is light and creamy and well-combined, folding in the optional chocolate chips and decanting the mixture into a freezer-safe container.
Cover it tightly and freeze it until it is firm and serve cold.
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