No Churn Homemade Ice Cream With A Caribbean Twist

mango-ice-cream
Christmas in August

mango-ice-creamBy Minna LaFortune

News Americas, NEW YORK, NY, Fri. Sept. 9, 2016: I love ice cream –  all flavors and especially tropical fruit flavors .

I also love making my own ice cream because I can add the flavors I like and add as much of these flavors I choose. For example, I love mango ice cream, rum and raisins, sour sop and banana.

Because I am always researching recipes for various dishes to add to my repertoire as a caterer, I recently came across a “no churn homemade ice cream.”

The recipe of this ice cream is simple and easy and only requires two to  four ingredients to produce a delicious dessert.

This ice cream requires no stove top cooking, and can be made with just a hand mixer or if you’re very industrious, a whisk and some upper-arm strength. No ice cream machine needed! And it tastes just as decadent and silky-smooth as any store bought ice cream.

The following is my version of the “No Churn Homemade Ice Cream” with a Caribbean touch.

Recipe

1 Can condensed milk

2 tsp vanilla essence

I pint heavy cream (cold)

Equipment

Measuring cups and spoon

Spatula

2 large mixing bowls

Hand mixer, stand mixer, or immersion blender

8-inch loaf pan, 8×8-inch pan, pint containers, or other freezer container Wax paper

Method

1: Pour the sweetened condensed milk into a large bowl.

2: Mix the vanilla extract, or other flavoring extract, into the condensed milk.

2a: Add pureed or pieces of tropical Caribbean fruits, eg: mangoes, sour sop, papaya etc.

3: In a separate bowl – whip the heavy cream until it holds stiff, billowy peaks, about 3 minutes.

4: Gently fold in the whipped cream into the condensed milk.

5: Continue to fold, the mixture will smooth out and become soft and silky.

Note: Do not deflate the mixture too much or over-mix.

6: Scrape ice cream mixture into your freezer container.

7: Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.

8: Freeze for at least six hours, or up to 2 weeks.

Serve also with To-To, plain cake or fruit cake.

Bon Appetite!

 

minna-la-fortune
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/

 

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