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Image for Recipe - No-churn ice cream for all seasons

No-churn ice cream for all seasons

Image for Recipe - No-churn ice cream for all seasons
  • Time preparation 20 minutes, plus freezing time
  • Serve Serves 5-6 (makes 750ml)

This no-churn vanilla base can be made in moments. The secret star of the show is the thick, sweet condensed milk. It doesn’t freeze hard, which makes for easy scooping. Once you know how to make your vanilla base, the possibilities never end. Here we’ve suggested four ideas to get you going – one for each season. The idea is to reach for fresh ingredients when they’re at their very best.

Recipe taken from Jude's Ice Cream & Desserts (£16.99, Kyle)
  • For the vanilla ice-cream base:
  • ½ x 397g can condensed milk
  • 600ml double cream
  • 1 teaspoon vanilla extract
  • For the spring version (rhubarb):
  • rhubarb 300g pink rhubarb, trimmed and cut into 2.5cm lengths
  • 60g golden caster sugar
  • For the summer version (elderflower):
  • 3 tablespoons elderflower cordial
  • 1 teaspoon vanilla bean paste
  • For the autumn version (fresh turmeric):
  • 35g fresh turmeric, peeled and finely grated
  • For the winter version (blood orange):
  • 100ml blood orange juice (you will need about 3 oranges)

For the ice-cream base, pour the condensed milk, double cream and vanilla into a large bowl and beat with an electric whisk for 3–4 minutes, or until the mixture becomes thick and stiff.

This is the moment to stir in any additions (for the rhubarb compôte, see below).

Spoon the ice-cream base into an airtight, freezerproof container and freeze for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow the ice cream to soften for 5–10 minutes before scooping.

For the rhubarb compôte, put the rhubarb and sugar in a small saucepan over a medium heat and slowly bring to a simmer. Turn down the heat and cook for about 12 minutes until the rhubarb is soft and cooked.

Allow the compôte to cool completely then stir three-quarters into the ice cream and spoon the remaining compôte over the top of the ice cream mixture before freezing.

Ingredients

  • For the vanilla ice-cream base:
  • ½ x 397g can condensed milk
  • 600ml double cream
  • 1 teaspoon vanilla extract
  • For the spring version (rhubarb):
  • rhubarb 300g pink rhubarb, trimmed and cut into 2.5cm lengths
  • 60g golden caster sugar
  • For the summer version (elderflower):
  • 3 tablespoons elderflower cordial
  • 1 teaspoon vanilla bean paste
  • For the autumn version (fresh turmeric):
  • 35g fresh turmeric, peeled and finely grated
  • For the winter version (blood orange):
  • 100ml blood orange juice (you will need about 3 oranges)

Method

For the ice-cream base, pour the condensed milk, double cream and vanilla into a large bowl and beat with an electric whisk for 3–4 minutes, or until the mixture becomes thick and stiff.

This is the moment to stir in any additions (for the rhubarb compôte, see below).

Spoon the ice-cream base into an airtight, freezerproof container and freeze for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow the ice cream to soften for 5–10 minutes before scooping.

For the rhubarb compôte, put the rhubarb and sugar in a small saucepan over a medium heat and slowly bring to a simmer. Turn down the heat and cook for about 12 minutes until the rhubarb is soft and cooked.

Allow the compôte to cool completely then stir three-quarters into the ice cream and spoon the remaining compôte over the top of the ice cream mixture before freezing.

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