Roasted Fig Ice Cream No Churn Recipe 355 Food

ROASTED FIG ICE CREAM (NO CHURN) RECIPE - (3.5/5)

Steps:

• on the day before you want to eat it: - slice bananas and place in the freezer make the 'fig caramel' - cut the tops off the figs and quarter them - place figs, dates, spices and water in a small saucepan and allow to simmer over low to medium heat for about 8 minutes (until water has evaporated and dates have dissolved) - if you use dried figs, you'll need a little more water and a few more minutes simmering for them to soften completely - add the balsamic vinegar and allow to cook over low heat from another minute - spoon the caramel mixture into a small food processor and pulse until it forms a smooth paste - store in the fridge over night about an hour before you want ice cream: - place banana slices in your food processor and process until smooth and creamy - add caramel mixture and stir through - either swirl it through, or mix in completely - both are equally tasty - spoon ice cream into a freezer safe container and freeze for one hour before serving - best made right before serving (although I find if you let it thaw a bit it's good a few days later too)

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; 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 condensed milk 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.

NO-CHURN ICE CREAM

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NO-CHURN VANILLA ICE CREAM

Steps:

• In a medium bowl, stir together condensed milk, vanilla, and bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
• With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 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.