NO-CHURN ICE CREAM: AN ACTUAL ICE CREAM SCIENTIST SHARES A ...
Maya Warren is an actual ice cream scientist. “Ice cream is literally my life,” she says in Chef Secrets: The Science of Cooking, a documentary from The Nature of Things.
Warren has a PhD in food science, and specializes in the microstructure, and sensorial and behavioural properties of frozen aerated desserts.
“When we eat [ice cream], we just think about how good it makes us feel … but the science that goes into it is so complex because it’s actually a solid, a liquid and a gas,” she explains in the film.
In Chef Secrets, Warren joins other chefs and culinary experts to share how an understanding of the science behind food can help make you a better cook.
Here’s her simple recipe for a no-churn ice cream that you can make at home — no ice cream machine necessary!
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Maya Warren’s No-Churn Ice Cream
You can add any flavourings you like to this no-churn ice cream. When she was developing this recipe, Warren layered in chopped Oreo cookies, sprinkles and caramel sauce.
Provided by CBC.CA
Number Of Ingredients 5
Steps:
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract. Gently mix with a spatula until homogeneous (mixed thoroughly), then set aside.
Pour the chilled whipping cream into a smaller mixing bowl. Whip with a hand or stand mixer, starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed until the whipped cream forms stiff peaks, about 3 to 5 minutes. Be careful not to over-whip the cream or it will turn into butter.
Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in — this is your ice cream base. Set it aside.
Grab a large storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.
Place a lid, plastic wrap or parchment paper over your ice cream. If you’re using parchment paper or plastic wrap, gently press down until it lightly touches the surface of the ice cream. Freeze for 5 to 6 hours or overnight.
Remove the container from the freezer and let it sit on the counter for 5 to 7 minutes if the ice cream is too hard to scoop.
Enjoy!
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These days, ice cream scientist Maya Warren is developing new flavours for Tyra Banks’s ice cream company, SMiZE Cream. In 2014, she won The Amazing Race with her friend (and candy specialist) Amy DeJong. Their team was called, appropriately, The Sweet Scientists! During early COVID-19 lockdowns, Warren’s “Ice Cream Sundays” on Instagram encouraged people to spend their time at home making ice cream.
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HALLOWEEN ICE CREAM TREATS RECIPE: HOW TO MAKE IT
These yummy homemade ice cream treats are super fun and simple to make. You could also use scoops of pumpkin ice cream in place of the vanilla or use your family's favorite flavor.—Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place gingersnaps in a single layer on a waxed paper-lined baking sheet; top each with a scoop of ice cream. Freeze until firm., In a small microwave-safe bowl, melt chocolate and shortening; stir until smooth., Remove one dessert at a time from the freezer. Dip in melted chocolate; top with sprinkles. Freeze until serving. Repeat with remaining desserts.
Nutrition Facts : Calories 342 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 79mg sodium, CarbohydrateContent 44g carbohydrate (35g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
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