I looked back a few pages and didn't see any discussions of this so I thought I'd start a thread.
I'm a big fan of no-churn ice cream because a) it is easy, b) it is quick to make, c) the creative flavor possibilities are endless, and d) it is delicious.
My basic methodology is this:
1) whip a pint of cream to soft peaks - I use a hand mixer with whip attachment
2) whip in a can of condensed milk (no evaporated, as it isn't sweetened - condensed is sweetened)
3) whip in the alcohol mixture - 1 always use 2 Tbs. of vanilla, which contains alcohol. Then in addition I use 2 Tbs of some other alcohol. If I have a liqueur with the same flavor the ice cream will be I use that, e.g. Creme de Cacao for chocolate, Kahlua for coffee, triple sec for orange swirl, or just vodka if there is no liqueur match. This step is important not so much for taste, but for texture. It keeps the ice cream from freezing Roch hard.
4) then choose and incorporate flavoring. I've made chocolate (cocoa powder), coffee (instance coffee made with a little bit of hot water and then cooled down), orange swirl (partially defrosted frozen orange juice), chocolate chip (mini dark chocolate chips)
5) pour mixture into Tupperware containers and pop into freezer overnight
6) enjoy delicious ice cream the next day.
Making the ice cream takes about 20 minutes, but you need to plan ahead for freezing time. If anyone makes this I'd love to know any tips you might have, or tweaks to my process.
I'm a big fan of no-churn ice cream because a) it is easy, b) it is quick to make, c) the creative flavor possibilities are endless, and d) it is delicious.
My basic methodology is this:
1) whip a pint of cream to soft peaks - I use a hand mixer with whip attachment
2) whip in a can of condensed milk (no evaporated, as it isn't sweetened - condensed is sweetened)
3) whip in the alcohol mixture - 1 always use 2 Tbs. of vanilla, which contains alcohol. Then in addition I use 2 Tbs of some other alcohol. If I have a liqueur with the same flavor the ice cream will be I use that, e.g. Creme de Cacao for chocolate, Kahlua for coffee, triple sec for orange swirl, or just vodka if there is no liqueur match. This step is important not so much for taste, but for texture. It keeps the ice cream from freezing Roch hard.
4) then choose and incorporate flavoring. I've made chocolate (cocoa powder), coffee (instance coffee made with a little bit of hot water and then cooled down), orange swirl (partially defrosted frozen orange juice), chocolate chip (mini dark chocolate chips)
5) pour mixture into Tupperware containers and pop into freezer overnight
6) enjoy delicious ice cream the next day.
Making the ice cream takes about 20 minutes, but you need to plan ahead for freezing time. If anyone makes this I'd love to know any tips you might have, or tweaks to my process.
