No churn ice cream
397g tin of condensed milk.
300ml carton double cream.
Flavouring of your choice (see tips below).
Whip the ingredients together, flavouring to taste and freeze.
Flavourings: This is quite a sweet mix that works well with more acid fruits.
Alcohol will reduce the freezing point of the mix so needs to be used sparingly. A small amount will produce a” soft scoop” ice-cream; too many results in a sloppy mix that needs serving in glasses.
The zest of two oranges and a capful of Cointreau (see video – utterly fabulous served with sliced strawberries macerated in the orange juice, a teaspoonful of sugar and a dash of Cointreau).
Raspberries or strawberries, chopped and gently heated to a puree before cooling.
Grapefruit and Campari, lemon, passionfruit or, like Rosemary, lime.
A couple of handfuls of raisins soaked for a week in dark rum.
Strong coffee, pecan or walnuts and Kahlua/Tia Maria.
Vanilla bean paste.