Quick Ice Cream

Back in May I wrote about how to make instant ice cream, instant being about 10 minutes.  A few weeks ago, I discovered another quick way to make very creamy ice cream.  This one is a bit more sugary, but has more flavour options, is ultra creamy, and takes about 3-4 hours compared to 12+ with an ice cream maker.  Even good quality store bought or ice cream parlour bought ice cream has a fair amount of sugar in it.  The instant ice cream (from the May post) can have no sugar or whatever amount you choose; it does taste better with sugar though, without it's bland and tastes like something (much bigger than sugar) is missing.

Anyway, this ice cream can be made and eaten in the same day and doesn't require an ice cream maker.
All you need is cream and condensed milk, plus whatever flavour you'd like to add and a freezer safe container.

Beat the cream and condensed milk in a bowl with an electric mixer.  The cream won't have stiff peaks, because you're beating it with the condensed milk, but the mixture will thicken like this:

If you're adding a flavour, add it at the end.  The above picture is cinnamon ice cream, so once I added the cinnamon, I used the beater to blend it in.  If you're using nuts or fruit, fold them in with a spoon or spatula.

When ready, pour the mixture into a freezer safe container.  I've made this a couple of times so far.  The first time I used a loaf pan and covered it with aluminum foil, the following time I used plastic tupperware containers with lids.

I smoothed it out a bit before placing in the freezer, because I wasn't sure if it was more likely to end up with frosty bits if it had texture.  I learned it doesn't matter.

The ice cream ends up free of icy bits/ freezer burn.  Here we have chocolate and cinnamon:

This one was for James with a Ferrero Rocher on top:

This one was for me:

This weekend I made four other flavours.  Clockwise starting at noon: wild strawberry liquor (Fragoli, it's Italian and it comes with the wild strawberries in the bottle), lavender flavoured honey with dried lavender flowers, cinnamon-chilli-chocolate, and almond with almond extract and almond slivers.

As much as I like my ice cream plain, all these flavours turned out delicious.

My very first experiment in this line was the cinnamon flavour.  Then I made the cinnamon and the chocolate for my parents, and they loved it, my dad even said that I should start selling it.  I'm sticking to my sauerkraut for now, and other fermented foods.

Enjoy!

Four Hour Cinnamon Ice Cream

A while back I posted a recipe for an ultra quick fix ice cream treat.  It involved frozen strawberries and cream.  Recently I made ice cream again, still not the conventional way.  I do have an ice cream maker, but it takes at least 12 hours in the freezer.  The super fast strawberry ice cream is the speediest, but it does need to be eaten right away.  I never tried freezing it, but my guess is that with all the water content, it would end up with icy bits, like freezer burn.

Here is a way to make ice cream in a fraction of the time without using a maker.  I think this way allows for many flavour options, and it can be frozen.

BTW, I had a carton of cream which was expiring soon, and my last can of condensed milk, and that is how this treat came to life.  I say last can, because last year when it was on sale, I bought some, and my bf bought some, because he knows how much I love CM, and together we had about 18 cans.  I ate some of them, used most for key lime pies and various experiments.

All you need is love, na na na na na....  One of my fave songs, but seriously.

- 1 can of condensed milk
- 1 carton of whipping cream (500ml)
- cinnamon, or a flavour of your choice, nuts, cookie bits, coffee, etc

Pour milk and cream together, beat until it thickens.  You won't get fluffy peaks with this, but it will be thick, in a pourable way.  Add cinnamon, or whatever, and either beat it in or fold it in, depending on what you're adding.

Pour in a freezer safe container, wait at least three hours, check, it may need four.  

I smoothed mine out after pouring it in to the container, before it went in the freezer, but it would not have made a difference.

Et voila!  Creamy, scoopable ice cream ready in a few hours  :)