I picked up an almost-new ice cream maker in a yard sale last year, and it sat in the kitchen cabinet all year, which is exactly what the spouse said would happen when I brought it home.
True, some friends and I made one batch of peach ice cream with straight-from-the-farmers market Ontario peaches, and I liked the alchemy of churning a thick liquid into an even thicker ice cream in a supercooled metal drum. But that peach ice cream wasn’t “must make this again” delicious, and I wasn’t a fan of the two-day process of making, cooling and churning. First you make a custard with eggs, milk and cream, with all the angst that that entails (will it curdle, will it set?) and a fruit puree, and then you chill everything thoroughly before the churn.
The final product had little ice crystals, was too hard to scoop from the freezer (it lacks the emulsifiers and other gunk they add to commercial ice cream) and I also admit that cutting corners by not peeling peaches was possibly a mistake. The bits of peel were sort of crunchy.
So that was it until this summer, when I got two ice cream books out of the library and tried again.
Let’s just say that churning so-called no-churn ice cream in an ice-cream maker makes something that’s seriously good. There’s no eggs, no custard and not even any sugar, although you do add a can of sweet, gooey condensed milk.
Amazingly easy vanilla ice cream
(Adapted from No-churn ice cream, by Leslie Bilderbeck)
1 300g can of sweetened condensed milk
3 cups cream (I used one of whipping cream, which has 35 percent fat, and two of table cream, which is a mere 18 percent)
2 tsp vanilla extract
juice of half a lemon
Pinch of salt (to lower the freezing temperature)
Splash of white rum (also to lower the freezing temperature)
I put the condensed milk in the fridge the night before, so I started with cold ingredients. Then you mix everything together and pour the (very runny) liquid into the ice cream maker. Let it churn for 20-30 minutes until it thickens up. Transfer to a freezer-safe container and freeze.
To my surprise, this ice cream is actually scoopable from the freezer, unlike last year’s peach experiment. It’s smooth, and it tastes particularly good with fresh fruit, or even with a runny jam slathered over the top. I will make again, perhaps as early as this weekend. I will not think about the calories.