I love my ice cream maker. It's one of my favorite kitchen appliances. But, admittedly, the process of making a custard and churning ice cream and cleaning out the frozen bowl is taxing. That's where no churn ice cream comes in. I borrowed this recipe from Nigella Lawson, my favorite English chef (sorry, Jamie Oliver). I tried to make it a few weeks ago but we didn't have any cream in the fridge and I ended up making a frozen cheesecake instead.
But, the week that we ran out of the cheesecake, I made sure to add double cream to my grocery list.
Ingredients [yields 3 pints]:
14 oz. sweetened condensed milk
1 pint heavy cream
1 teaspoon vanilla extract
½ teaspoon salt
So, start by pouring the condensed milk, heavy cream, salt, and vanilla to a bowl and then whip the heck out of it until it's fluffy.
For the fruity ice cream, I scooped about 2 cups of the ice cream into a bowl and added the zest of one lemon and some defrosted frozen blueberries.
Here's the recipe page: