On our recent week away in Cheltenham I made full use of the household’s ice cream machine. You can make ice cream without one, but have to remember to take your mix out of the freezer and stir it well on a regular basis to prevent ice crystals forming. However, with a machine ice cream making becomes somewhat easier.
To make good ice cream you need to stir or churn the mix as it freezes, this breaks up ice crystals as they form giving a smooth cream texture, otherwise you would get a solid lump. There are two types of machines, the cheaper where you freeze the base for 24 hours prior to use (this needs freezer space a valuable commodity in the Fuss Free kitchen), or the more expensive, larger and heavier machines that have a compressor which chills the mix. Both have paddles that will churn the mixture.
Lakeland have an excellent machine of the first type for £39.99, that will make a batch in 20 minutes which Solange reviewed here.
Tips and tricks for successfully using an ice cream machine (Pre-freeze bowl type)
- Pre-freeze the bowl for at least 12 hours before use
- Fit the paddle and lid and switch the machine on BEFORE you add the mixture so it churns from the very start. If you try it the other way round the mix will free to the base of the machine and you will never be able to fit the paddle without allowing everything to defrost, cleaning the machine, refreezing and starting again.
- Once churned the ice cream will still be soft (but edible) but ideally it does need a spell in the freezer.
Many ice creams are custard based, and would be an excellent use of all the spare egg yolks I end up with in the freezer when making meringues, but we are on holiday and I wanted an ultra easy ice cream without the faff of making custard.
This is based on a supposedly no churn recipe that was in the BBC Good Food Magazine a couple of months ago. The recipe did not really work for me as the resultant ice cream was hard and crystalline. Only 4 ingredients are used here. Simply pour everything in and let the machine do its magic! If destined for children leave the framboise liqueur out! The resulting ice cream is super creamy, and if you use low fat yogurt low in fat too!
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Delicious strawberry ice cream that easy to make: just mix and freeze.Servings: 8 servingsIngredients
- 500 ml natural yogurt
- 400 g condensed milk (tinned)
- 4– 6 oz Strawberries ( – well mashed with a fork)
- 60 ml Framboise ( or other fruity liqueur (optional))
Instructions
Notes
This recipe is very adaptable, try with fruity yogurt or different berries or liqueurs.• Please note that the nutrition information provided below is approximate and meant as a guideline only.• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.Nutrition FactsEasy Peasy Strawberry Ice CreamAmount Per ServingCalories 214 Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 4g25%Cholesterol 25mg8%Sodium 92mg4%Potassium 336mg10%Carbohydrates 33g11%Sugar 31g34%Protein 6g12%Vitamin A 195IU4%Vitamin C 22.4mg27%Calcium 223mg22%Iron 0.3mg2%* Percent Daily Values are based on a 2000 calorie diet.Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Kavey
I usually find that adding a (GENEROUS) glug of alcohol helps achieve a soft scoop texture, though it’s a balancing act as too much results in a gelato style that never really gets very solid! I don’t mind that, so I glug away!
Helen
I am having slight feelings of guilt that I left loads of the strawberry ice in the freezer and did not leave a note saying it had booze in it, given that children likely to eat it.
Never mind. It was not that boozy!
Krithi
Helen, That is one easy and tasty indulgence… Loving it…