One of the benefits of making ice cream at home is the opportunity to create flavors not available at the grocery store. However, most homemade ice cream recipes require a machine -- either electric or hand-crank -- to churn and chill the ice cream base. But that isn't the only way to make ice cream.
The following recipes can be prepared using an electric mixer, a food processor or heavy-duty blender and a refrigerator's freezer compartment or deep-freeze. No ice. No rock salt. No churning required.
TECHNIQUES AND EQUIPMENT
Freezer-safe containers such as metal baking pans and plastic storage containers (for portion control, I froze some mixtures in 1/2- and 1-cup lidded plastic containers)
Plastic wrap or wax paper
Wire whisk
Rubber spatula
Fold: This is a stirringlike motion where ingredients are pulled up from the bottom and "folded" over the top. The technique is used to combine an aerated ingredient (whipped cream, beaten egg whites) with a thicker, heavier ingredient (melted chocolate, egg yolks) to create a lightened mixture.
Whip: Vigorously beating or whisking to add air to a liquid to create a fluffy mixture. Whipping is best done using a wire whisk, either by hand or with an electric mixer.
The ice creams taste best if eaten within a couple of days of making, but properly wrapped and covered, they'll keep for at least a week.
I first tasted this dreamy pineapple dessert -- or something remarkably similar -- on vacation in Hawaii at the Dole Pineapple Plantation. The texture of this version is a little coarser, but if I close my eyes I can almost feel an ocean breeze and hear a ukulele playing in the distance. It can be made with or without dairy, making it vegan-friendly.
Pineapple Whip
2 cups diced cored, peeled fresh pineapple
1/4 cup dairy OR nut milk
2 tablespoons granulated sugar OR honey, or to taste
1 tablespoon lemon juice
Pineapple juice, as needed
Line a rimmed baking sheet with wax paper or parchment paper. Arrange the pineapple on the baking sheet and freeze until solid.
Transfer the the frozen pineapple chunks to a heavy-duty blender or food processor. Add the milk, sugar and lemon juice and process to the texture of soft-serve ice cream. If mixture seems a bit "dry," add pineapple juice by the tablespoon and continue processing to desired texture. Serve immediately.
Makes about 4 (1/2-cup) servings.
This "ice cream" is definitely more fruit than cream, making it a lower-fat alternative, but with rich mascarpone cheese it tastes indulgent.
Cherry-Mascarpone Ice Cream
2 1/2 pounds fresh cherries
Juice of 1 lemon
1/4 cup to 1/2 cup granulated sugar, depending on sweetness of the cherries
2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup mascarpone cheese
1/2 cup heavy cream OR half-and-half
Pit the cherries and cut each in half or quarters. Place cherries in a large bowl. Add the lemon juice, sugar, honey and vanilla. Toss well to coat. Line a rimmed baking sheet with parchment or wax paper. Arrange cherry mixture on the baking sheet in an even layer. Freeze until solid, about 2 hours.
Working in batches, transfer frozen cherry mixture to a food processor or heavy-duty blender, along with the mascarpone and heavy cream and process, stopping and scraping sides, until mixture is smooth. Serve immediately or transfer mixture to a freezer-safe container and freeze until firm.
Makes about 1 1/2 quarts.
Recipe inspired by a story in the Los Angeles Times
The flavor of this no-churn ice cream is reminiscent of a Creamsicle.
Citrus-Caramel Ice Cream
1 cup granulated sugar
1/4 cup water
1 teaspoon freshly squeezed lemon juice
1 (12-ounce) can evaporated milk
1/2 cup half-and-half OR whole milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons orange liqueur such as Gran Gala OR 2 teaspoons orange extract
Finely grated zest of 1 large orange
1/2 teaspoon kosher salt
2 cups heavy cream
In a heavy, medium saucepan, combine the sugar and water. Swirl pan to saturate the sugar with the water. If any grains of sugar stick to the side of the pan, use a wet finger or pastry brush to push them into the sugar mixture. Place pan over medium-high heat. Do not stir. When the sugar begins to boil, add the lemon juice. Do not stir. Continue cooking without stirring until mixture turns dark amber. Immediately remove pan from heat. Slowly and carefully whisk in the evaporated milk -- the mixture will sputter and spatter -- whisking until smooth. Whisk in the half-and-half, vinegar, vanilla, orange liqueur, zest and salt. Transfer to a bowl and let cool to room temperature, whisking occasionally.
In a separate large bowl, whip cream to medium peaks. Whisk about 1 cup of the whipped cream into the cooled caramel mixture; then, using a rubber spatula, gently fold that mixture into the whipped cream, being careful not to deflate the final mixture. Transfer to a shallow freezer-safe container. Cover with plastic wrap or wax paper pressed directly on the surface. Freeze until firm, about 6 hours.
Makes about 1 quart.
Recipe adapted from No Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats by Leslie Bilderback
I was initially drawn to this recipe because my dog is named Moon Pie, but the combination of chocolate, graham crackers and marshmallow became a no-churn favorite.
Moon Pie Ice Cream
1 cup chocolate chips (see note)
1/2 cup evaporated milk
1/2 cup 2 percent milk
1 teaspoon vanilla extract
1 (13- or 14-ounce) can sweetened condensed milk
1 tablespoon unsweetened cocoa powder
1 tablespoon freshly squeezed lemon juice
Pinch salt
1 (7-ounce) jar marshmallow creme
2 cups heavy cream
6 to 8 whole (rectangle) graham crackers, roughly crushed
Melt chocolate with the evaporated milk and 2 percent milk according to package directions.
In a large bowl, whisk the melted chocolate and milk mixture with the vanilla, sweetened condensed milk, cocoa powder, lemon juice and salt. Let stand until completely cool.
In a separate bowl, whisk 1 cup of the chocolate mixture with the marshmallow creme until mostly blended, but with some larger lumps of marshmallow creme remaining.
In a third bowl, beat cream to medium peaks.
Whisk about 1 cup of the whipped cream into the remaining chocolate mixture; then, using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture. Gently fold the marshmallow creme mixture into the chocolate-whipped cream mixture, being careful not to deflate the final mixture.
Spread one-third of the mixture in the bottom of a 2-quart freezer-safe container. Sprinkle with one-third of the graham cracker crumbs. Repeat layers two times. Press a sheet of wax paper directly to the surface of the mixture. Freeze until firm, 4 to 6 hours. Let stand at room temperature 5 to 10 minutes before scooping.
Makes 11/2 to 2 quarts (volume will depend on how well aerated the final mixture is).
Note: Bittersweet or semisweet chocolate chips will impart a richer chocolate flavor; however, the texture will be somewhat grittier because of the higher cacao content.
Recipe loosely adapted from No Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats by Leslie Bilderback
Coffee may be my all-time favorite ice cream flavor, followed closely by cookies and cream, with chocolate rounding out the top three. This no-churn version is rich with real coffee flavor.
Cappuccino Gelato
1/4 cup espresso roast or dark roast coffee beans, ground medium to medium-coarse (see note)
1 cup evaporated milk
3 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
Pinch salt
1/2 teaspoon ground cinnamon, optional
1 (13- or 14-ounce can) sweetened condensed milk
2 cups heavy cream
In a small saucepan, combine the ground coffee and evaporated milk over medium heat. Heat until mixture just comes to a boil. Remove from heat and let cool to room temperature.
Strain mixture through a fine-mesh sieve lined with cheesecloth or a permanent (gold) coffee filter into a large mixing bowl. Add the liqueur, vanilla, lemon, salt, cinnamon (if using) and sweetened condensed milk and whisk to thoroughly combine.
In a separate bowl, beat cream to medium peaks. Whisk about 1 cup of the whipped cream into the coffee mixture; then, using a rubber spatula, gently fold the remaining whipped cream into the coffee mixture, being careful not to deflate the final mixture.
Transfer mixture to a shallow, freezer-safe container. Press a sheet of plastic wrap or wax paper directly to the surface and freeze until firm, about 6 hours. Let stand at room temperature for 5 minutes before serving.
Makes 8 (1/2-cup) servings.
Note: The grounds should be the texture of coarse beach sand with some very fine particles and some larger pieces. If you aren't grinding your own beans, ask for automatic drip or manual drip grind.
Recipe adapted from No Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats by Leslie Bilderback
Food on 06/24/2015