No need to churn this ice cream
August 20, 2013
By Maria Nelson
There are few foods that epitomize summer more than ice cream. Lazy afternoon days soaking up the rarefied Pacific Northwest sun are just somehow made better, more poignant with a bowl or cone of meltingly creamy ice cream at hand.
The plethora of summer fruits available in markets right now are just begging to be included in virtually everything we eat. In salads, on the grill brushed with olive oil, in desserts and in this case, specifically in ice cream.
August is the perfect month to dive into some homemade ice cream if you haven’t had the chance yet. Gone are the days when in order to make ice cream you needed a bulky, hand-crank-and-rock-salt contraption. Gone even are the days when you need an ice cream maker of any kind. Easy no-churn ice cream recipes abound and the beauty of them lies in their versatility.
Most no-churn recipes feature a vanilla base that can be customized any way you like. Chopped fresh figs and chocolate chunks, swirls of dulce de leche with caramelized bananas, minty brownies with dark chocolate fudge swirls, roasted balsamic strawberries with Aperol liqueur — the list goes on and on and on. For me, the addition of local blackberries just now coming into season are a must, a perfect way to thoroughly enjoy a beautiful, fleeting summer’s day.
Blackberry No Churn Ice Cream
Makes 1 ½ quarts
- 10 ounces fresh blackberries
- Juice of ½ a lemon
- 4 tablespoons sugar
- 1 pint heavy whipping cream
- A 14-ounce can of sweetened condensed milk
- 2 teaspoons vanilla extract
- Seeds from one vanilla bean pod, optional
Place blackberries, lemon juice and sugar in a small saucepan over medium low heat. Stir occasionally until the berries are soft and the sugar has dissolved. Simmer mixture for 5-10 minutes until it becomes slightly thickened. Set aside and allow to cool.
Place cream in a large mixing bowl and whip until soft peaks form. Avoid over-whipping; you want the cream to be smooth but not stiff. In a small mixing bowl, combine the sweetened condensed milk, the vanilla extract and the vanilla bean seeds.
Carefully and in stages fold the sweetened condensed milk mixture into the whipping cream.
Line a large loaf pan with plastic wrap, allowing the wrap to hang generously over the sides. Begin layering the whipped cream mixture and the blackberry sauce in the loaf pan, slightly swirling the sauce throughout. Use an additional pan if you have extra mixture.
Lightly, cover the top of the ice cream by folding the excess plastic wrap over the top of the ice cream and freeze 6 hours or overnight. Allow ice cream to sit at room temperature for 5 minutes before scooping.
Maria Nelson is a blogger and food photographer living in Issaquah. Her work has been featured in The Huffington Post, Relish Magazine, Buzz Feed, Daily Candy and other online publications. You can find her at www.pinkpatisserie.blogspot.com.