Mixed Berry No Churn Ice Cream Food

NO CHURN MIXED BERRY MASCARPONE ICE CREAM

Steps:

• In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
• In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
• Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
• Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.

BLACKBERRY CRUNCH NO-CHURN ICE CREAM

Steps:

• Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
• Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
• Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
• Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
• Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.

MIXED BERRY NO-CHURN ICE CREAM

Steps:

• Combine the berries, sugar, and lemon zest in a medium-sized saucepan and set over medium heat. When mixture starts to bubble, turn heat to medium-low and cook 5 minutes more, stirring and smashing berries as they cook. Push hot berry mixture through a fine mesh sieve to remove seeds. This is slow work and berries are very seedy. Use a large wooden spoon and keep pushing until all you're left with is a sticky mix of seeds and pulp. Discard seed mixture. Allow the juice to cool to room temp or set in the fridge for 20 minutes.
• In a medium-sized bowl, stir the condensed milk into the berry juice. Add vanilla, lemon juice, and sea salt.
• In a large bowl, whip the heavy cream to soft peaks. Fold the berry mixture in with the cream.
• Spoon into a metal loaf pan, cover with a lid or plastic wrap, and freeze for at least 4 hours.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.