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.
1 Can condensed milk
2 tsp vanilla essence
I pint heavy cream (cold)
Measuring cups and spoon
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
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.