No one who has tasted home-churned ice cream will debate the assertion that it’s the best. But it’s precisely that churning that puts off so many folks from making their own. Now, a noted food hacker has come up with a simple, 3-ingrdient, no-churn recipe!
The Slurrp! contributor goes by a single name – like all the big-time pop stars: Ashkara.
It’s a ‘stage’ name, which Google AI re-veals is, “a popular Hebrew slang term meaning ‘seriously’, ‘for real’, ‘literally’, or ‘totally’, used to emphasize sincerity or express surprise.”
Okay. We get it. She boasts that she’s ‘the real deal’. But her virtuosity with food is nothing short of amazing…
Her ice cream concept
As ice cream devotées will already be aware… The most basic version of the universal frozen treat is really just a frozen milk custard traditionally made from milk, cream, eggs, sugar, vanilla and a pinch of salt.
But Askara’s recipe requires only 3 in-gredients!
And it is markedly different from most other no-churn ice creams you’ll encounter online.
Her take
“No-churn vanilla ice cream is one of the easiest ways to make homemade ice cream without speci-alized equipment. The technique became widely popular because whipped cream and sweetened condensed milk naturally create a smooth texture without the need for churning,” she explains.
“Vanilla remains the most classic ice cream flavour, historically linked to European desserts where vanilla beans were first used to flavour custards and frozen creams. This simple method also serves as a base that can be customized with fruits, chocolate or nuts…”
What you need
All you need to get on the no-churn bandwagon is:
2 cups / 475 ml Heavy Whipping Cream (35 percent)
1 (large / 300 ml) can of Sweetened Condensed Milk
1 tsp. / 10 ml Vanilla Extract
As for gear – nothing special required: just one large and one small, clean stainless steel bowl or glass large enough to hold the ingredients and a reliable whisk. Which isn’t to say you can’t use a hand mixer or stand mixer, if you want to…
What you do
1. Whip the cream to the stiff peaks stage in the large bowl.
2. In the smaller bowl, mix the condensed milk and vanilla until thoroughly combined.
3. Gently fold together the milk mixture and the whipped cream. ‘Gentle’ is a critical word, here: you don’t want to lose any of the air entrained in the whipped cream!
4. Transfer the folded mixture to a container and, “freeze for 6 to 8 hours, until firm and scoopable.”
Compare price…
The hardest part of this recipe is whipping the cream. And you can mechanize that without affecting the end result.
The cost, relative to store-bought ice cream, is also attractive. One batch of Ashkara’s ice cream (about 1.5 L) costs about $6 for the cream and milk. You should have the Vanilla Extract on hand as a ‘staple’…
A comparably sized tub of run-of-the-mill supermarket ice cream will run you around $5. The same size of ‘Premium’ ice cream will run you anywhere from $7 to $10 depending on the brand. The bigger the name, the higher the price…
My take
But is it ‘real ice cream’? You be the judge.
Sister Erin is a homemade ice cream freak. She’s already planning on making multiple batches of Ashkara’s no-churn ice cream in the near future. Just waiting for a sale on the milk and cream!
~ Maggie J.