NO CHURN CRANBERRY ICE CREAM
Steps:
- Put the cranberries, sugar, and 1/4 cup water in a saucepan and combine well. Heat to a full boil, stirring often, and then let bubble away for about 8-10 minutes until the cranberries have burst and the mixture is thick. Stir in the lemon juice.
- Let cool for a few minutes and then puree in a high speed blender or food processor. Put the puree in a small bowl and refrigerate (I put mine in the freezer to speed up the process) until chilled.
- Put the cream in your clean blender or food processor and process until whipped, this will take just about 45 seconds, depending on your machine. Add the cranberry mixture and the sweetened condensed milk and process to combine. Scrape down the sides of the machine if necessary, and don't process too long, just enough to get everything mixed well.
- Pour the ice cream mix into a loaf pan or other container. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Nutrition Facts : ServingSize 1, Calories 225 kcal
NO-CHURN STRAWBERRY ICE CREAM
No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 16 servings (8 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
EASY CRANBERRY ICE CREAM (NO CHURN)
This no churn cranberry ice cream recipe is the perfect lighter festive dessert, contrasting tart fruit with sweet syrup and vanilla ice. Pretty as a picture with jewelled fruit on top, it is quick and easy to make.
Provided by Helen Best-Shaw
Time 6h30m
Number Of Ingredients 5
Steps:
- Crack and separate the egg. Put the white into a clean bowl and whisk using an electric whisk until it holds peaks. Whisk in a teaspoon of the sugar to stabilise it.
- Whip the cream to firm peaks. Do this after whisking the egg whites, so that there is no need to wash the whisk between the two tasks. You must whisk to firm peaks or the cream will collapse when you add the rest of the ingredients.
- Add the sugar, vanilla and egg yolk to the cream. Whisk again to soft peaks.
- Add the whisked egg whites to the cream. Use a spatula to fold in very gently, preserving the air in the egg.
- Transfer the mixture to an air-tight tub and add most of the cranberry sauce, reserving some to decorate. Gently fold to create a ripple effect through the ice cream.
- Top the ice cream with the reserved cranberry sauce. Seal the tub and freeze for at least six hours before serving.
Nutrition Facts : Calories 168 kcal, Carbohydrate 13 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 62 mg, Sodium 20 mg, Sugar 12 g, ServingSize 1 serving
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