Recipes

Scream for no-churn ice cream this summer

If you have a whisk, you can make ice cream.

You’ll also need a freezer and ingredients, of course, but you can put your electric or manual machine away — and your frozen bowls or bucket of salted ice — and still make a perfectly decent summer treat.

The French have long used this technique of freezing whipped cream and vanilla custard to make parfait, which is usually served in slices. When scooped, it’s ice cream.

No-churn recipes with only heavy whipping cream and sweetened condensed milk as the base have flooded Pinterest in recent years, and that’s the basic technique behind Leslie Bilderback’s new book, “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99).

Bilderback, pastry chef at N/NAKA in Los Angeles, adds milk to the basic recipe, but even so, it’s a simple technique that can be fun for all kinds of cooks.

The basic steps are easy to measure and follow: Open a can of sweetened condensed milk and mix with 1 cup of any kind of milk. Whip one pint (2 cups) of heavy whipping cream to soft peaks and then fold the whipped cream into the milk mixture. (Half and half won’t whip, but you can use it in place of the milk for super-rich ice cream.)

You can add anything to that milk mixture.

Because we’re at the height of summer, my instinct is to make simple ice creams with blueberries, cherries and peaches, but I can see the sweet potato-marshmallow ice cream and apple spice ice creams making their way into my freezer this fall.

Bilderback explains that she adds a hint of lemon juice or salt and thins the sweetened condensed milk with regular milk to shave off a hint of that cloying sweetness. All the sugar packed into those little cans is exactly why this recipe works, she says. You don’t have to heat the milk to dissolve the sugar or worry about tempering the eggs if you’re making a custard.

Chocolate Ice Cream

I prefer my chocolate ice cream deep and dark. If you prefer yours a touch milkier, you can omit the cocoa powder. If you like it even darker, substitute unsweetened chocolate for half of the bittersweet chocolate. If mocha is what you’re looking for, then add 1/4 cup of instant espresso powder or 2 tablespoons of coffee extract along with the vanilla.

1 cup bittersweet chocolate, chopped (or bittersweet chocolate chips)

1 cup milk

1 (14-oz.) can sweetened condensed milk

1 tsp. pure vanilla extract

1 Tbsp. unsweetened cocoa powder

1 Tbsp. fresh lemon juice

Pinch of salt

2 cups heavy cream

Place the chopped chocolate in a large bowl. Bring the milk to a near boil, then pour it over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.

Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice, and salt.

In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the chocolate milk mixture, then transfer to a shallow freezable container.

Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours.

Scoop and serve the ice cream with fresh berries, whipped cream, bitter orange caramel, a sprinkle of fancy salt or crushed Hawaiian-style potato chips. That’s what I said.

Adapted from a recipe in “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99,) by Leslie Bilderback.

Confetti Cake Batter Ice Cream

1 pint (2 cups) heavy cream

1 (14-oz.) sweetened condensed milk

2 Tbsp. butter, melted

1 cup yellow cake mix

1/4 cup rainbow sprinkles

Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cake mix and sprinkles. Fold in whipped cream with a rubber spatula.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

From Georgia Johnson, “The Comfort of Cooking.”

Cherry Coconut Ice Cream

1 1/2 cups pitted, chopped cherries

1/4 cup water

1 cup coconut milk

1 (14-oz.) can sweetened condensed milk

1/2 tsp. pure vanilla extract

1/2 tsp. coconut extract

1 Tbsp. fresh lemon juice

Pinch of salt

2 cups heavy cream

Place the cherries and water in a small saucepan. Simmer until the liquid releases from the cherries and some of the water has evaporated. You’re making a quick jam, and it can be as thick as you’d like. (The less water in the jam, the fewer ice crystals that will form in the final ice cream.)

While the fruit mixture is cooling, combine the coconut milk, sweetened condensed milk, vanilla, coconut extract, lemon juice and salt in a large bowl.

In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the milk mixture, then transfer to a shallow freezable container. Add the fruit mixture and gently swirl into the liquid with a butter knife.

Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Makes 1 quart.

Adapted from a recipe in “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99,) by Leslie Bilderback.

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