I keep saying it, but only because it’s true: Nigella Lawson is queen. In so many ways. She’s obviously fabulous (a key quality of any queen!), but she’s fabulous in everything she does: the way she walks, talks, dresses, gazes into the lens of a camera, and cooks! She’s also fabulously real. She has kids, she lives in a busy city, she has a busy life – this means stress and frustration, and so despite being a brilliant cook, she understands the desire to be lazy in the kitchen.
But she’s not a lazy cook, not in the least – she’s effortlessly good at her job. But what I mean is, she appreciates the demands of children and time and expectations, and as such is very willing to cut corners where necessary for the benefit of everyone involved (including the lucky ones who read her recipe books)! And especially so when those corners aren’t mere ninety degree angles, but instead are lavishly decorated, highly intricate corners that send you around the bend, and don’t actually seem to add a whole lot to the finished product (at least not to those who do the consuming) and instead only really serve to frustrate and exhaust the cook, however perfectionistic they are.
And this, dear readers, is heavenly. It’s such a breath of fresh air. It’s lovely to know that the person on the other side of the book also gets stressed and tired when they cook, and they don’t always have ten hours to stand there and lovingly chop, stir, mash, combine, sift and cream until their heart’s content. And what’s more, as much as they love it, cooking is not always relaxing!
So then recipes such as these are delightful blessings to stumble upon. They’re so simple, you almost feel like you’re being cheeky or lying to people, because all those lavish corners you shaved down to rounded edges aren’t visible to anyone but you, and even then, you’re almost fooled by it too! And there’s something very satisfying in making something so simple, but all the while knowing that people will still appreciate it!
No-Churn Mulberry Ice Cream
175g condensed milk
2 tablespoons mashed mulberries
1 cup fresh mulberries
- Whisk all the ingredients together in a stand mixer until soft peaks form.
- Pour into a 1L airtight container, and freeze for 6 hours or overnight.
- You can just use the cream and condensed milk as an ice-cream base, omit the mulberries and add any other flavours you like. For instance:
Choc-Mint – 1tsp mint flavouring and 1/2 cup choc chips/chopped chocolate
Coffee – 2 tbsp coffee and 2 tbsp coffee flavoured liqueur
Nutella – 2 tbsp Nutella
Peanut Butter – 2 tbsp peanut butter
Vanilla Bean – 1 vanilla bean worth of beans (scrape the beans from the pod and omit the pod)
Strawberry – 1 cup chopped strawberries
and the list goes on…
3 thoughts on “Easy No-Churn Ice Cream”
Wow so simple but looks like it’s taken a few beats and refreezes – a must try thanks for sharing
LikeLiked by 1 person
Haha, yep that’s the fantastic part! No need to beat and refreeze! 😀 😀
This is pure deliciousness!!
LikeLiked by 1 person