I’m a bit slow when it comes to catching onto food trends. It’s not that I am unaware of current trends floating around, I’m just not really a trend kinda person.
Sometimes however, I have to jump onto a trend for convenience sake. In this case, I had a choice to either buy an ice cream machine or, make no-churn ice cream. No brainer really, I wanted homemade ice cream and I wasn’t about to rush out and buy a machine.
I used frozen raspberries as at the moment fresh ones are hideously expensive. Also I had some in my freezer that needed eating, but fresh would go well with this recipe too.
A little warning, this ice cream is rich and creamy to the point where you’re left with a layer of creamy goodness on the roof of your mouth. This, in my opinion, is how ice cream should be!
(Recipe inspired by Nigella Lawson’s No-Churn Coffee Ice Cream recipe)
1 ½ cups raspberries
¼ cup sugar
1 tsp cornflour
200g cream cheese, softened (at room temp)
2/3 cup sweetened condensed milk (I go for skim, ‘cos clearly I am concerned about fat content…)
2 tsp vanilla extract
300ml thickened cream
Place raspberries and sugar into a small saucepan and cook over medium heat until raspberries release juices. Add cornflour and stir for 2 minutes until syrup has thickened. Remove from heat and place into freezer to chill.
Beat cream cheese in mixer until smooth and creamy. Add condensed milk in portions while mixing to keep mixture smooth. Stir in vanilla.
Pour in cream and whisk mixture until soft peaks form.
Pour 1/3 of the cream mixture into a *tin, pour half of the raspberry syrup over the top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream. Make swirls through the ice cream with a skewer. Cover and freeze for at least 6 hours or overnight.
Remove from freezer 20 minutes prior to serving.
*I used a 500ml tin and had a small bit left over, which I poured into a jar.