Tag Archives: no-churn

CRANACHAN ICE CREAM (no churn)

cranachan ice cream

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.

cranachan ice cream

Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… https://colonialcravings.wordpress.com/2014/01/25/cranachan/) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!

cranachan ice cream

Ingredients

150g raspberries (frozen is fine)
2 tbsp icing sugar
90g oats
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
50ml whisky

cranachan ice cream

Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.

cranachan ice cream

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THAI ICED COFFEE ICE CREAM

Thai coffee ice cream

I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer and once (regrettably) an excess of Sangsom and red bull.
I actually find the flavour of this a little bit reminiscent of the Camp coffee that there always seemed to be a bottle of in my Grandmas kitchen cupboard, this might be why I love it so much. I’ve been a fan of coffee and cardamom together since I made some little chocolate pots flavoured with the same combination. (https://colonialcravings.wordpress.com/2013/08/26/coffee-and-cardomon-chocolate-pots/) This ice cream is sweet, creamy and fragrant with just a hint of bitterness from the coffee. Utterly delicious.
It’s a no-churn recipe too which means that you can have a batch in the freezer in double-quick time.

Thai coffee ice cream

Ingredients

175g condensed milk
300ml double cream
1 tsp instant espresso powder
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1/2 tsp almond extract
1/8 tsp ground cinnamon
1 tbsp hot water

Thai coffee ice cream

Combine the spices with the coffee and mix this with the hot water, vanilla and almond extract. Leave this to cool.
Beat together the cream and condensed milk in a large bowl using an electric mixer until it is thick and fluffy. Add the cooled coffee mixture and beat again for a further 30 seconds to a minute, until you have a uniform pale coffee colour.
Transfer the ice cream mixture to a freezable container and freeze until firm.

Thai coffee ice cream

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ROASTED CHERRY, ROSE AND PISTACHIO ICE CREAM (NO-CHURN)

Roasted cherry, rose and pistachio ice cream

Cherries are definitely one of my favourite fruits. I might go so far as to say that they are one of my favourite foods.
I’ve always loved them, I remember once, when I was little, I swallowed a cherry stone and my dad told me that a cherry tree would grow in my belly. I was genuinely scared that this would happen (I think there were a lot of tears) and that still didn’t break my love of them.
However cherries aren’t ever really cheap so I think when I do buy them it’s important to make the most of them. Roasting the fruit really intensifies their sweetness and flavour and rosewater adds a hint of floral fragrance along with the little nuggets of pistachio. Of course this is another no-churn recipe so the actual ice-cream only takes a few minutes to make. Hurrah.

Roasted cherry, rose and pistachio ice cream
If you aren’t as crazy about rosewater as I am then you can leave out the second tablespoon (the one that gets added to the ice-cream base). I really love to serve this drizzled with some melted dark chocolate, so that it solidifies to a crisp shell as it hits the cold ice-cream.

Ingredients

125g ish fresh cherries
1-2 tbsp rosewater
1 tsp sugar
35g shelled, unsalted pistachios
300ml double cream
175g condensed milk

Roasted cherry, rose and pistachio ice cream

Pre-heat the oven to 200°c and pit and halve the cherries, or halve and pit them, depending on if you have one of those fancy doo-hickies for removing the stones from them. Toss them in a shallow baking dish with the sugar and 1 tbsp of the rosewater. Roast the fruit for around 25 minutes.
During the last five minutes of cooking you can put the pistachios in the oven to toast on a separate tray. Once everything is roasted and toasted you need to leave them to one side to cool.
Whisk together the condensed milk and cream until they are thick and fluffy. Add the remaining rosewater (if using) and briefly whisk the mixture again. Roughly chop the pistachios and fold them through the ice cream base. Finally stir through the cherries and any juice that has collected in the baking dish. Don’t over mix this, you want it to look slightly marbled.
Transfer the ice cream mixture to a freezable container and pop in the freezer until it is solid and ready for scooping.

Roasted cherry, rose and pistachio ice cream

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OLD FASHIONED NO-CHURN ICE CREAM

Old Fashioned ice cream

Before we start I should probably clarify that this is a recipe for Old Fashioned flavour ice cream, not ‘olde fashioned’ ice cream. No mis-placed ‘e’s here I’m afraid.
It’s boozy and creamy with a nice tangy bitterness from the orange. The flavour actually reminds me a bit of my mums Christmas ice cream, which I realise makes it seem out-of-place for springtime, but it’s pretty tasty so I’m prepared to overlook it!
This one is a special request from Mr Colonial Cravings. I believe his thought process went like this, “I quite like Old Fashioneds. I quite like ice cream. I think that they should be friends.” I have to say that they certainly seem to get along famously. I think this could be the start of a beautiful friendship…

Old Fashioned ice cream

Ingredients

85g pitted cherries (frozen ones work well)
300ml double cream
175g condensed milk
40ml good bourbon (I used Woodford Reserve)
1 tsp vanilla paste
zest of 1 large orange

Put the condensed milk and cream in a large mixing bowl and beat it until it is light and fluffy and forms quite stiff peaks. Add the vanilla, bourbon and orange zest and beat the mixture for a further minute or two. Now carefully fold the cherries through the creamy mixture. Pour the whole lot into a freezer-proof container and freeze it for several hours, until it is set firm. What could be easier…?

Old Fashioned ice cream

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MINI ICED CHRISTMAS PUDS

Iced Christmas pudding

My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner then the traditional option.
Make sure that you use a fat-free mincemeat in these, any with fat in them tend to give the ice cream a slightly funny texture once it’s frozen. This is my recipe for it, https://colonialcravings.wordpress.com/2013/12/02/fat-free-mincemeat/.

I like to serve these smothered in my boozy hot chocolate sauce, https://colonialcravings.wordpress.com/2014/04/04/no-churn-malted-milk-ice-cream-with-boozy-hot-chocolate-sauce/. It is Christmas after all.

Ingredients
makes 4-6 (depending on how big your moulds are)

300ml double cream
175g condensed milk
150g fat-free mincemeat
2 tbsp whisky/rum
extra glace cherries (optional)

Line your mini pudding basins with cling film to help you to remove the ice cream for serving.
Beat the cream and condensed milk together until they are really thick and fluffy. Add the mincemeat and whisky and beat again. Divide the mixture between the moulds and cover the tops with more cling film. Freeze until solid.
Carefully unmold the iced pudding and remove the cling-film before pouring on a generous amount of chocolate sauce.

Iced Christmas pudding

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NO-CHURN AVOCADO ICE CREAM

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No really! I saw this advertised on the specials board of a restaurant on Hst in D.C and have been kicking myself ever since for not trying it so I thought I should just make my own. It’s surprisingly fruity. Odd as it may sound.

I’ve seen avocado used as a vegan substitute in baking a few times but I’ve never really thought about enjoying the flavour of avocados as something sweet in themselves. And I really do enjoy them. This is delicious served with fresh raspberries, the sharpness of the fruit sets off the creaminess and sweetness of the ice cream really well. Trust me, if you like avocados you have to give this a go…

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Ingredients

300ml double cream
175g condensed milk
juice of 1/2 a lime
1 medium very ripe avocado

Mash or purée the avocado flesh with the lime juice, try to get it to be as smooth as possible. Next beat in the condensed milk using an electric mixer. Finally whip the cream and then combine it with the avocado mixture. Make sure that the two are really well blended together. Pour into a freezer-proof container and freeze until solid. Allow to soften at room temperature for a few minutes before serving.

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BAKEWELL TART NO-CHURN ICE CREAM

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My Bakewell tart of a few months back has proved very popular so, as the mercury shows no signs of retreating yet, I couldn’t resist bringing the same flavours to some cool, creamy, indulgent ice cream.
I have cheated a little bit and used soft amaretti biscuits in place of the frangipan that would normally adorn a Bakewell tart. The sweet, creamy almond ice cream is off-set by the tangy sharpness of the raspberries. Yummy!
Like all the ice cream recipes on Colonial Cravings, this doesn’t need you to remember to stir it every 30 minutes (hurrah!) and home made ice cream is always more impressive than anything that you buy from the shops. Go on, give it a try…

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Ingredients

300ml double cream
175g condensed milk
1 1/2 tsp almond extract
2 tbsp fresh or thawed raspberries
1 tbsp raspberry jam
a few soft amaretti biscuits
toasted flaked almonds to serve

Simply put the condensed milk, cream and almond essence into a large bowl and whisk it until the mixture is really fluffy. Crumble the amaretti biscuits into the bowl and gently fold them through the mixture. Lightly mash the raspberries with a fork and stir them into the jam. Swirl this through the ice cream base, try not to over mix it. Transfer the whole lot to a freezable container and pop it in the freezer to firm up and set.

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Sprinkle with a few toasted flaked almonds before serving and if you’re feeling particularly decadent you could even add a little drizzle of Amaretto. Yeah, you know you want to…

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