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Prep time
30 minutes
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Cook time
4 hours
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Serves
6 to 8 servings
Author Notes
Ditch the ice cream maker and still enjoy creamy, homemade ice cream. For this recipe, I use a simple two-ingredient base made of sweetened condensed milk and heavy cream, and swirl in homemade apricot jam and honey. The sweetened condensed milk and whipped cream take the place of the custard base in typical ice cream recipes, which helps to create a rich, smooth and fluffy texture similar to store-bought.
Tips & Tricks:
• If you have a hard time finding apricots, substitute with peaches or nectarines instead.
• Don’t skip the salt! It will help bring the other flavors out and personally, I love a bit of saltiness in my sweet treats.
• Freezing the ice cream for four hours should be enough if you want to enjoy it the same day, but if you have time, I recommend making it ahead and freezing it at least overnight.
• Turn the ice cream into popsicles by pouring the mixture into a popsicle mold instead of a loaf pan.
• If stored properly, homemade ice cream can last for up to a month, although I recommend eating it within two weeks for ultimate freshness.
• Make sure to wrap it well in plastic wrap and place it in a large freezer bag for extra protection.
—Nea Arentzen
Watch This Recipe
No-Churn Apricot & Honey Ice Cream
Ingredients
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4 1/2
apricots (227 grams), cut into small, 1-inch pieces
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1/4 cup
(50 grams) granulated white sugar
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2 teaspoons
(9.5 grams) lemon juice
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2 cups
(454 grams) heavy cream
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1
(14-ounce) can sweetened condensed milk
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1 teaspoon
(4 grams) vanilla extract
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¼ + ⅛ teaspoons
(1.13 grams) Diamond Crystal kosher salt
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2 to 3 tablespoons
(36 to 54 grams) honey
Directions
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In a medium saucepan, combine the apricots, sugar, lemon juice, and a pinch of salt. Cook over low heat, stirring and crushing with the back of a spoon, until the apricots have broken down into a jam-like consistency, about 25 minutes (stir in a teaspoon of water at a time if too much of the liquid evaporates before the apricots have softened). Remove it from heat and skim off the foam if needed. Transfer it to a bowl and let it cool completely.
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In a large bowl, whip the heavy cream to stiff peaks, about 5 to 7 minutes. Stir in the sweetened condensed milk, vanilla, salt, and 3 to 4 tablespoons of the cooled apricot jam.
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Add ⅓ of the ice cream mix to a 9x5-inch loaf pan; dollop with ⅓ of the remaining apricot jam and drizzle honey overtop. Repeat with the remaining ice cream mixture, jam, and honey, finishing with the honey. Use a knife to gently swirl the layers together.
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Place a layer of parchment or plastic wrap directly on the ice cream so that no air bubbles are present (air bubbles = ice crystals). Wrap with more plastic wrap, then freeze for at least 4 hours or overnight before serving.
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