Leopard Ice Cream No Ice Cream Maker Needed Recipes
LEMON ICE CREAM (NO ICE-CREAM MAKER AND NO EGGS)
Recipe by Nigella Lawson. I love Nigella's ice-creams and you don't need an ice-cream machine. I have another posted here Orange & Lime Ice-cream #71438, they are both so very good. I haven't allowed for freezing time because it can vary so much.
Provided by Ninna
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
- Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
- Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
- Let stand in container in the fridge for half an hour to soften enough to serve.
Nutrition Facts : Calories 555.9, Fat 39.9, SaturatedFat 24.7, Cholesterol 146.7, Sodium 43.8, Carbohydrate 55.2, Fiber 3.8, Sugar 43, Protein 3.2
LEOPARD ICE CREAM (NO ICE CREAM MAKER NEEDED)
Cute ice cream dessert served at an ice cream shoppe in So. Africa. Ice Cream needs to refreeze so plan accordingly. Recipe was adapted from The African Cookbook by Ben Sandler.
Provided by NcMysteryShopper
Categories Frozen Desserts
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Scoop peanut butter with a teaspoon and place a chocolate chip or two (upside down)in the center of the spoon on top of the peanut butter.
- You can also make small oval balls of peanut butter with wet hands and add an upside down chip to the center.
- Fold into ice cream. Repeat until the ice cream has the effect of leopard spots.
- Refreeze.
Nutrition Facts : Calories 962.4, Fat 70.3, SaturatedFat 30.6, Cholesterol 196.9, Sodium 427.8, Carbohydrate 66.9, Fiber 4.5, Sugar 55.9, Protein 24.1
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- Chill the cream & condensed milk over night in the fridge. Chill the bowl and beaters at least for 24 hours in the freezer.
- Pour the chilled cream to the chilled bowl. Begin to whip on a low speed first. Then increase the speed to medium.
- In a pan whisk together corn starch or custard powder, vanilla pod, sugar and milk until the sugar dissolves.
3 INGREDIENT HOMEMADE ICE CREAM RECIPE WITHOUT AN …
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4.7/5 (25)Total Time 6 hrs 5 minsCuisine AmericanCalories 135 per serving
- Whip cream with mixer or whisk until stiff peaks form. Make sure you use cream straight from the refrigerator or it may not whip up properly.
- Pour sweetened condensed milk into a large bowl and stir in your desired flavorings and/or mix-ins. For this recipe I added a splash of vanilla to my cream as it whipped and a tablespoon to the milk. I would have also added some vanilla bean if we had any.
- Gently fold the whipped cream into the milk mixture until it’s well combined. You want to keep that creamy light texture, so don't take out any frustration on it. ;)
- Pour into a 1.5 - 2 quart freezer-safe container and freeze for at least 6 hours. I like using this 7-cup freezer-safe container by Rubbermaid or a 1 quart + .5 quart deli/soup container.
HOW TO MAKE HOMEMADE ICE CREAM WITHOUT AN ICE …
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- Use a Food Processor or Blender. strawberry ice cream topped with a mint leaf in a glass bowl. Try this recipe: Five-Minute Ice Cream. Here's what you'll need
- Use a Mason Jar. Here's what you'll need: Mason jar or other large glass canning jar with screw-on lid. 1 cup heavy cream. 1½ vanilla extract. 1½ tablespoons sugar.
- Use a Stand Mixer or Hand Mixer. Folding flavored condensed milk into whipped cream. Try this recipe: Easy Chocolate Ice Cream. Here's what you'll need
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ICE CREAM MAKER RECIPES AND TIPS - BBC GOOD FOOD
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Author Elaine LemmEstimated Reading Time 6 mins
- Plan ahead. No matter which type of machine you’re using, you’ll need to plan. A pre-freeze bowl needs to be in the freezer preferably overnight to make sure it’s frozen solid (you can check it is by shaking, there should be no liquid sloshing around).
- Ensure your ingredients are cold. Even a built-in freezer model which is off and running at the flick of a switch, needs the custards, base creams and anything else you are going to add to be as cold as possible.
- Go full-fat. Ice cream is a treat and though it may be possible to make a good low-fat one, it’s much harder. The best ice cream is full of flavour thanks to the richness of the ingredients and needs plenty of fat for it to churn well, this is not the time to skimp.
- Beware some ingredients. Be sparing with some ingredients you add to your ice cream. Alcohol makes a rich background flavour – who doesn’t love a little rum and raisin?
- Let it sit before serving. Unless you’re eating your homemade ice cream immediately, you’ll be storing it in the freezer. Commercial ice cream coming straight from the freezer is mostly soft and scoops easily.
- Always start the motor before pouring. Never add your ice cream base to the freezer bowl without the motor running. If you do, the cream will freeze onto the sides of the bowl and could potentially damage the machine.
- Care for your machine. You have made fabulous ice cream; now your machine needs some TLC. Once your ice cream is made, the paddles, lids and accessories can be washed immediately either in the dishwasher or by hand according to the manufacturer’s advice.
- Use a good recipe. Once you start making delicious homemade ice cream, your only limitation is your imagination. A good source of tried, tested, and trusted recipes is a great way to expand your repertoire.
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