NO CHURN BERRY RIPPLE ICE CREAM
Berry ripple ice cream is a creamy vanilla base streaked with vivid ribbons of sweet tart mixed berries, think strawberries, raspberries and blueberries, swirled through so every scoop gives you a burst of fruity contrast. This no churn recipe is a game changer for homemade ice cream because it skips the ice cream machine altogether, using whipped cream and condensed milk (or similar stabilisers) to achieve silkiness and scoopability while letting you fold in fresh or cooked berry compote for intense flavour and beautiful marbling with minimal fuss, time and equipment.
This recipe took me a while to get perfect, but I am so happy with the result. It’s smooth after frozen, which is the trickiest part to get right, so you don’t have an ice block. The key to this is the alcohol, which keeps the ice cream more smooth as it doesn’t freeze. If you’re against alcohol you can use vanilla essence, but it really wont work the same.
NO CHURN BERRY RIPPLE ICE CREAM
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NO CHURN BERRY RIPPLE ICE CREAM 〰️
Time: 30 minutes + overnight to freeze
Serves: 1 medium-large tub worth
Berry Ripple
500gm frozen berries, defrosted
1/2 cup caster sugar
1/2 lemon, juice
Pinch salt
In pot add in berries, sugar and salt, and bring to high simmer, stirring as you do. When high simmer reaches, lower to a gentle simmer and let it bubble away for 15 minutes. When its a minute aways from being done, add in lemon juice and stir through. Leave to side to cool.
Ice Cream
395gm condensed milk
1/2 cup greek yoghurt
1 tbl sp vanilla bean paste
1 tbl sp liqor 43
Pinch salt
600ml thickened cream (cold)
In one bowl add in condensed milk, greek yoghurt, vanilla bean paste, liquor 43 and salt and whisk together to homogenous.
In second bowl add thickened cream and whip until you soft peaks. The cream should hold itself and when you pull away with your beater create a gorgeous peak on itself.
In two batches pour your first bowl onto cream and fold through gently, important to not lose too much air. Once folded through, grab a bread baking tin and pour in a third of the ice cream. Spoon on top a third of your berry mix and create a ripple affect with a pointy object. Repeat this process two more times.
Cover tightly with glad wrap and pop into the freezer overnight.