First time making ice-cream

[Ezra]

I quite enjoy cooking and increasingly we're paying attention to reducing all the ultra-processed stuff, additives etc that we eat. So, as we have folks round for dinner this eve, I thought I'd try and make my own ice cream.

I don't have an ice-cream maker and searched around for an easy recipe. Found something on YouTube and it went like this:

500 ml double cream, 200 ml sweetened condensed milk and whatever you want for flavour...I chose strawberry. I literally beat the cream into stiff peaks, folded in the condensed milk, blended a punnet of strawberries, folded that in, and then threw in a few more chopped up strawberries. Into a pie dish (yeah, whatever) cover and bang it in the freezer overnight.

fk me - how nice is this? I can't believe how easy, cheap and lovely this is. Apparently, just it works just as well with cocoa powder, peanut butter, most fruits, crushed up biscuits, etc, etc.

As can be seen, we've already done quite a bit of 'sampling'. My new obsession.

[Bill]

My wife makes something similar with crushed up crunchie bars.

[Mobile Chicane]

Known as the 'no churn' method.

Somewhat against the no UPF ethos of the thread starter, fake double cream such as Elmlea gives a smoother result which is more easily scoopable.

[Ezra]

Mobile Chicane said:

Known as the 'no churn' method.

Somewhat against the no UPF ethos of the thread starter, fake double cream such as Elmlea gives a smoother result which is more easily scoopable.

Yeah, it's not easily scoopable straight out of the freezer, but rather that than using Elmlea or similar.

[oddman]

It's a brilliant and really dangerous recipe. I think the flavoured versions are better as if you just use vanilla there's a very strong processed taste from the condensed milk.

This variation is an absolute belter. Basically marmalade on toast ice cream

[Mobile Chicane]

One of my favourite versions of this recipe adds Amaretto di Saronno liqueur, crushed up Amaretti biscuits (the crunchy kind), and a few spoons of Amarena cherries and their juice.

Mix in the liqueur, swirl in the cherries, and add the biscuits in a crunchy layer on the top, so that you get a bit of everything when you scoop.

[PhilAsia]

oddman said:

It's a brilliant and really dangerous recipe. I think the flavoured versions are better as if you just use vanilla there's a very strong processed taste from the condensed milk.

This variation is an absolute belter. Basically marmalade on toast ice cream

Saved that!! Looks proper!!

[Slow.Patrol]

I am trying to justify buying one of these.

https://ninjakitchen.co.uk/product/ninja-swirl-by-...

£350 buys a lot of ice cream however.

[oddman]

Mobile Chicane said:

One of my favourite versions of this recipe adds Amaretto di Saronno liqueur, crushed up Amaretti biscuits (the crunchy kind), and a few spoons of Amarena cherries and their juice.

Mix in the liqueur, swirl in the cherries, and add the biscuits in a crunchy layer on the top, so that you get a bit of everything when you scoop.

This thread could end up becoming merged with the Wegovy/Moujaro thread with recipes like that

Slow.Patrol said:

I am trying to justify buying one of these.

https://ninjakitchen.co.uk/product/ninja-swirl-by-...

£350 buys a lot of ice cream however.

Try the OPs method first. I had ice cream maker lust for a long time and this method cured me.

Edited by oddman on Tuesday 19th August 13:40

[some bloke]

I have one of those ice cream makers that you put the bottom half of in the freezer, then churn with your cream mix - it works pretty well. At first I faffed around with the custard style base but the last 90% of the time I have used it I just used cream and milk., I think.
I have tried banana, various boozes, various other fruits and berries etc but my favourite is probably avocado. Sounds weird but it's amazing.

Edited by some bloke on Tuesday 19th August 14:59

[Bill]

PhilAsia said:

Saved that!! Looks proper!!

That does sound epic!

[dickymint]

Ezra said:

Mobile Chicane said:

Known as the 'no churn' method.

Somewhat against the no UPF ethos of the thread starter, fake double cream such as Elmlea gives a smoother result which is more easily scoopable.

Yeah, it's not easily scoopable straight out of the freezer, but rather that than using Elmlea or similar.

There is a lot of debate as to whether condensed milk is UPF or not! We've been making ice cream with it for years and love it. If you are that concerned about UPF then you could use evaporated milk with the addition of whatever type and amount of sugar you want - Many recipes out their using evaporated milk

[Mobile Chicane]

dickymint said:

There is a lot of debate as to whether condensed milk is UPF or not! We've been making ice cream with it for years and love it. If you are that concerned about UPF then you could use evaporated milk with the addition of whatever type and amount of sugar you want - Many recipes out their using evaporated milk

Evaporated milk ice cream goes very well with (tinned) peach cobbler. I made this for a Shoot Supper and it was rather well received.

[dickymint]

Mobile Chicane said:

dickymint said:

There is a lot of debate as to whether condensed milk is UPF or not! We've been making ice cream with it for years and love it. If you are that concerned about UPF then you could use evaporated milk with the addition of whatever type and amount of sugar you want - Many recipes out their using evaporated milk

Evaporated milk ice cream goes very well with (tinned) peach cobbler. I made this for a Shoot Supper and it was rather well received.

Now we're talking better than a crumble

[Ezra]

dickymint said:

There is a lot of debate as to whether condensed milk is UPF or not! We've been making ice cream with it for years and love it. If you are that concerned about UPF then you could use evaporated milk with the addition of whatever type and amount of sugar you want - Many recipes out their using evaporated milk

That's a good shout. We're not manic about UPF's, just trying to reduce them, but I'll give the evaporated milk/sugar mix a go next time

[M5-911]

If you guys like ice cream and enjoy the process of making it , I would definitely invest in a decent domestic ice cream maker such as magimix gelato. Easy to use and clean. Once you start churning ice cream and understand the difference between the different style of ice-cream, gelato, sorbets and others fun frozen things, you will not regret it!

Enjoy!!

[dickymint]

M5-911 said:

If you guys like ice cream and enjoy the process of making it , I would definitely invest in a decent domestic ice cream maker such as magimix gelato. Easy to use and clean. Once you start churning ice cream and understand the difference between the different style of ice-cream, gelato, sorbets and others fun frozen things, you will not regret it!

Enjoy!!

we make our ice-cream in the breadmaker









The bread maker (Gastrobak) has great reviews but the ice-cream maker swayed it for me and is superb. I had to source the attachment from Germany at the time but it's now readily available in the UK and cheap...................

https://www.ukjuicers.com/gastroback-design-breadm...



If you already have a bread machine I'm fairly certain they all have the same drive spigot (I found that out as we lost the paddle on ours and bought a generic one that fits off ebay)

[hotchy]

M5-911 said:

If you guys like ice cream and enjoy the process of making it , I would definitely invest in a decent domestic ice cream maker such as magimix gelato. Easy to use and clean. Once you start churning ice cream and understand the difference between the different style of ice-cream, gelato, sorbets and others fun frozen things, you will not regret it!

Enjoy!!

I went ninja creami.

Mind blown how good I can make ice cream. Even "healthy" stuff is actually creamy.

It even makes a tin of fruit in syrup taste like the best sorbet you've had. Dont get how it works, but it works.

[M5-911]

hotchy said:

I went ninja creami.

Mind blown how good I can make ice cream. Even "healthy" stuff is actually creamy.

It even makes a tin of fruit in syrup taste like the best sorbet you've had. Dont get how it works, but it works.

It is based on the Paco jet machine. Blades going down slowly with very high RPM. Try to mix some yogurt and fruits. Great little toy for domestic use.