Best Non-Whipping Ice Cream Recipes When It’s Hot
Ice cream is, without exception, the best dessert. It’s rich, creamy, cold, and has as many flavors as you can imagine, from standard chocolate and vanilla to experimental offerings like ghost peppers or corn on the cob . On some days, opening up a pint from your local grocery store is enough, but making your own drink is a pleasure that simply cannot be bought at the grocery store.
Most ice cream recipes require an ice cream maker. If you don’t have one – and let’s face it, this is specialized equipment that will just take up extra space in your kitchen but cost money – then no-churn ice cream recipes are a good option when you have the occasional urge to do that. something of his own.
Over the years, I’ve found a couple of recipes that are quick, easy, and give a flavor I can’t find in the store. Both of my standards are citrus based. It turns out that the acid in citrus fruits thickens the cream , which reduces the need for whipping and whipping. Sugar balances the astringency and also prevents ice cream from freezing too much.
Lemon (or lime) ice cream, no whipping
This no-whipping lemon ice cream recipe belongs to writer, peach farmers and food writer Dory Sanders , and it fits all my recipe requirements: it’s quick, easy, and the result is an ice cream that far surpasses anything I can buy. In this case, the result is a strongly tart, lemon flavor, which I have not yet found in the commercial versions. I also did it using lime, which works well too.
To make ice cream, all you have to do is beat one glass of sugar, the juice and zest of two lemons or limes, and a pinch of salt. Once it turns into a thick paste, add one cup of heavy cream and one cup of whole milk. Whisk everything together, pour the mixture into a metal skillet, cover it with aluminum foil and place in the freezer.
According to the recipe, you will need to stir the mixture after about two to three hours of freezing, after which you will allow it to set a little more. Personally, I have found that if you pour the mixture so that it is only about an inch thick, you can skip the mixing step. Sometimes it helps to be lazy.
One side note: I’ve cooked this recipe a hundred times, and I’ve never, once, cooked the candied sesame seeds that Sanders suggests making on top of ice cream. If you do, please let me know.
Lemonade soft ice cream
This soft-serve lemonade ice cream recipe, which requires lemonade concentrate, powdered sugar, and heavy cream, is reminiscent of my childhood when I just couldn’t choose between the pink lemonade we made from a can or the soft serving. ice cream. This recipe combines both to make the frozen treat soft and tangy.
The recipe requires one. a cup of heavy cream, six ounces of thawed frozen lemonade concentrate, and ΒΌ cup powdered sugar. Where I am I can only find frozen lemonade concentrate in 12 oz cans, so I just double down on the recipe. To do this, beat the cream in a chilled bowl until soft peaks form. Then you add lemonade concentrate and powdered sugar, then put the mixture in a freezer-safe container, cover and freeze until firm.
Every time I do this, my toddler inhales it and then demands more. I guess he still won’t have to choose between pink lemonade and soft ice cream. Instead, he gets the best of both.
Sunday with Dr. Maya
For more ideas, I suggest checking out Instagram Live, Ice Cream Sundays With Dr. Maya , hosted by Dr. Maya Warren , an ice cream scientist with a PhD. in food science. (Yes, this is a real career! If only I knew it was possible when I was younger!)
Dr. Maya started her show last year during quarantine. Every week on the show, which airs on Sundays at 12:00 p.m. PT, she showcases a new no-churn ice cream recipe. Her no-churn recipes include flavors like campfire cocktails , talismans , bourbon vanilla sea salt caramel , strawberry cheesecake, and egg gogol ice cream.
With this choice, you may never run out of new ice cream ideas.