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We've done a version with cinnamon and a chocolate one. It's basically frozen whipped cream, so it gets all it's airiness from the whipping beforehand, instead of churning like regular ice cream.
Read the comments for some variations on flavor, and check out Nigella's site here: https://www.nigella.com...
You might look into parfaits, which are frozen desserts leavened with whipped cream and (sometimes) meringue. There are also a lot of recipes for ice creams that are made by freezing a mixture in an ice tray or some such, taking it out and stirring it periodically. This one from Jean Hewitt is sort of a classic;
grated rind of 1-2 lemons
3 Tb. lemon juice
2c. light cream
1/8 tsp. salt
Basically, just mix together- freeze in a tray or shallow pan until frozen around edges, still slushy in middle, stir well, cover and finish freezing. You can get a somewhat smoother texture by repeating the partially freeze/ stir sequence.
Hello Alyssa, I love making honey ice cream - no ice cream maker, no churning needed. Find the recipe here:
hope this helps!
You can also try semifreddo. It's not exactly ice cream, but I make one with eggs, cream, and mascarpone that satisfies my rich, creamy, frozen dessert cravings. Hmm...I haven't gotten around to actually posting my semifreddo recipe, but I like this collection of frozen dessert options too: https://food52.com/blog...
June is a trusted source on General Cooking.
An ice cream maker has nothing to do with richness or creaminess. What it does is incorporate air into the custard mixture, which gives it the texture we recognize as ice cream. Without that, you CAN interrupt the freezing process intermittently to whip the freezing mixture with a hand mixer, but that's really a lot of trouble and messy. The Cuisinart ice cream freezer (I'm on my third machine in the past 40 years) is really easy to use and not at all expensive.
HalfPint is a trusted home cook.
There are a number of very good no-churn ice cream recipes out there. Here are the ones that I've tried and had success:
I made blueberry, chocolate, and coffee for my friend's wedding. They were such a big hit.
amysarah is a trusted home cook.
I was very skeptical about the no-churn ice cream thing, and very pleasantly surprised when I finally tried it. (Nigella's recipe.) Very creamy.
Best one I made substituted coconut cream for the condensed milk, and I added a little rum, toasted shredded coconut and chunks of roasted fresh pineapple. Crazy good.
AntoniaJames is a trusted source on Bread/Baking.
Sounds outrageously tasty, amysarah! ;o)
Yes! All you do is wisk together one can of condensed milk, 2 cans of heavy cream, a pinch of salt, and toppings (sprinkles Oreo crumbs, coco powder, etc which is optional) and freeze! It makes delicious rich creamy ice cream!👏🏻👏🏻👏🏻