Thursday, 18 August 2016

No Churn Black Fig Ice Cream

This no churn ice cream really is as simple as it sound. There’s no need for an ice cream maker first off which is genius. Plus no egg to deal with, nothing to heat or fiddle around with, no straining. Just two ingredients: cream and sweetened condensed milk and whatever flavourings you like. 

And in that it is also as adaptable as you like. I used black figs as the step-boy’s mum had a harvest of deliciously plump ones from the tree in their back garden (being as this was early Autumn). I added vanilla extract and cinnamon for an added depth of complexity in flavour but otherwise you could just make this with 3 ingredients: cream, condensed milk, and figs.

But as I say, use whatever you fancy: coffee; alcohol-soaked dried fruits, mint choc-chip; crystallised ginger. The list really is endless but I’ve a mind, going with condensed milk as one of the main ingredients, to experiment with a tin once I’ve procured a pressure cooker and make a dulce de leche ice cream which I think would be amazing.

No Churn Black Fig Ice Cream
makes about 1500ml

600 ml double cream
405ml tin condensed milk
½ tsp ground cinnamon
½ tsp good quality vanilla extract
12 figs

Halve the figs and scoop out the pulp into a bowl, breaking up with a fork.

Stir in the condensed milk, vanilla extract and cinnamon and mix well.

Whip the cream until you have soft peaks.

Whisk in the fig mixture until the whisk leaves trails in the bowl.

Fill an airtight container and freeze for 6 hours or overnight.

Let soften slightly before serving!

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