No churn ice cream. It seemed too good to be true. I have heard about it, read about it, but I was not convinced.
Another thing that discouraged me was the use of condensed milk, which dislike. When I was growing up, there was one particular brand of condensed milk that was popular - Milkmaid (Susu cap junjung).
My mum and dad used to add condensed milk to their coffee to make kopi guleng (kopi susu/coffee with milk). These days they take Nescafe 3-in-1.
I have made ice cream without the use of an ice cream maker before. What you had to do was prepare the mixture, freeze, whisk and then freeze and whisk some more. It was troublesome and still there were ice crystals in the ice cream in spite of all the whisking.
And then my auntie gifted me with an ice cream machine and I have successfully made Milo Ice Cream and Nutella Ice Cream.
So what convinced me to try no churn ice cream? Well, it was an episode of Nigella Lawson's Nigellissima that did it. All she did was beat heavy cream, condensed milk, espresso powder and espresso liqueur and then simply poured the lot into containers to freeze. So easy.
Well. I did what Nigella did but I got carried away. I overwhipped the mixture and the cream split. Arrggghhhh!!!!! Instead of the freezer, it all went into the bin. Bah!
I didn't give up of course. I tried again, using whipping cream and made sure that I stopped the moment it reached stiff peaks.
After combining the whipped cream with the condensed milk mixture, I poured the mixture into a tub and a small container (for quality control heh..heh...). Both went into the freezer and in the evening, I took out the small one to try.
Oh! It tasted so good, the texture was smooth, much like regular ice cream. Ah! What a revelation.
This could be the beginning of a good thing. Well, not so good in the waistline department.
One thing to note is that before you place the lid on your container, be sure to cover the top of the container with cling wrap first. This is to avoid formation of ice crystals on your ice cream.
Liquor is optional. It is there for flavor intensity and also to lower the freezing point so that the ice cream won't be frozen rock solid and will be easier to scoop.
So, fret not if you don't own an ice cream machine. Mine is in hyper-hibernation in the freezer.
No Churn Mocha Ice Cream
Adapted from : Nigella.com
- 150ml condensed milk
- 200ml whipping cream
- 1 tbsp cocoa powder, sifted
- 1 tbsp instant coffee powder
- 1 sachet Nescafe Mocha Latte
- 1 tbsp rum (optional)
1. In a mixing bowl, mix condensed milk, cocoa powder, instant coffee powder and Nescafe Mocha Latte until well combined. Set aside.
2. Whip whipping cream until stiff peaks.
3. Take 1/3 of the whipped cream and mix it with the condensed milk mixture to lighten it.
4. Then take another 1/3 of the whipped cream and gently fold into the lightened mixture.
5. Add the remaining whipped cream and fold the mixture until well combined.
6. Pour the mixture into an airtight container and cover the opening of the container with cling wrap. Then place the cover.
7. Put container into the freezer and freeze of 6 hours or overnight.