No-churn ice cream for all seasons | Great British Food Awards
www.greatbritishfoodawards.com
For the homemade ice cream base, pour the condensed milk, double cream and vanilla into a large bowl and beat with an electric whisk for 3–4 minutes, or until...
Ingredients
- 20 minutes, plus freezing time prep
- For the vanilla ice-cream base:
- ½ x 397g can condensed milk
- 600ml double cream
- 1 teaspoon vanilla extract
- For the spring version (rhubarb):
- 300g pink rhubarb, trimmed and cut into 2.5cm lengths
- 60g golden caster sugar
- For the summer version (elderflower):
- 3 tablespoons elderflower cordial
- 1 teaspoon vanilla bean paste
- For the autumn version (fresh turmeric):
- 35g fresh turmeric, peeled and finely grated
- For the winter version (blood orange):
- 100ml blood orange juice (you will need about 3 oranges)
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