ICE CREAM CHURN RECIPES RECIPES

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NO-CHURN ICE CREAM RECIPE - BBC GOOD FOOD



No-churn ice cream recipe - BBC Good Food image

Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy

Provided by Good Food team

Categories     Dessert, Snack, Treat

Total Time 5 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 3

½ a 397g can sweetened condensed milk
600ml pot double cream
1 tsp vanilla extract

Steps:

  • Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

Nutrition Facts : Calories 456 calories, FatContent 43 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.13 milligram of sodium

NO-CHURN CHOCOLATE ICE CREAM RECIPE - FOOD NETWORK



No-Churn Chocolate Ice Cream Recipe - Food Network image

This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.

Provided by Food Network Kitchen

Categories     dessert

Total Time 5 hours 10 minutes

Cook Time 10 minutes

Yield 10 servings (5 cups total)

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1/2 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

Steps:

  • For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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NO-CHURN CHOCOLATE ICE CREAM RECIPE - FOOD NETWORK
This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
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Total Time 5 hours 10 minutes
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  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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    1. Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
    2. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
    3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
    4. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
    5. Pour into a bowl and leave to cool, stirring occasionally.
    6. Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
    7. Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.
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