When I was little My dad would buy a 5L tub of ice-cream on a Friday and by Monday it would be finished. I was lucky if I got to have one bowl of it. The other thing one needs to note is that it was just my dad and me in the house! To say my dad loved ice-cream is an under statement! I liked it, sure but one bowl was normally enough.
I know a lot of people can think of nothing better than on a hot summer’s day eating a cold ice-cream. As I said, I like it, but it’s not something I crave. I find ice-cream too sickly sweet and normally get a sugar migraine the next day, which is also why I don’t eat it often.
I do love making ice-cream though. A family member gave me this recipe and in my opinion,it makes the best ice-cream. Even though it is made with condensed milk, it is not overly sweet and I do not get a sugar migraine the next day.
There are a few wonderful things about this recipe:
- You don’t need a churner
- You only need 4 basic ingredients
- You do not need to make a egg custard base.
Are you convinced yet?
equipment needed:
- a hand mixer or stand mixer with whisk attachment
- a food processor or blender (if you are adding the cherries or other fruit)
- bowl (or use the stand mixer bowl)
- rubber spatula
- a 2L capacity tub with an airtight lid
The recipe follows. To make this a plain vanilla ice-cream, omit the cherries. To make it another flavor, like blueberries or strawberries, simply substitute for the same amount of fruit. This recipe is very versatile. I have made countless flavors using the basic recipe. There is loads of room for experiment with this recipe.
Refreshing summer cherry ice-cream
Ingredients
- 500 ml cream
- 250 ml milk
- 3/4 cup sugar
- 1 tsp vanilla essence
- 5 egg yolks
- 2 cups pitted cherries
Instructions
- In a large saucepan, combine the cream, milk, sugar and vanilla and heat over medium high heat until the mixture starts to bubble.
- In a large bowl, whisk the egg yolks.
- slowly pour 1/2 cup of the cream mixture into the egg yolks while whisking vigorously. Pour another cup over, doing the same thing, keep going this way until all the cream mixture is mixed in.
- pour the egg mixture back into the saucepan and heat for 5 minutes until mixture has thickened.
- pour back into the bowl, add the chopped cherries and stir.
- pour the mixture into a dish and freeze for a few hours. Take out and stir every hour for the first 2 hours. let it freeze overnight or at least 6 hours until set.
I would love to hear if you try this!
And just for fun..what is your favorite flavor ice cream?
