No Churn Ice Cream Recipe with Blood Orange Curd
Incredibly simple no churn ice cream recipe made with whipped cream, condensed milk and a splash of gin with a ripple of blood orange curd.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Loaf tin
- Small saucepan
Ingredients
Ice Cream
- 500 ml whipping cream
- 1 tin condensed milk (300g)
- 1 tbsp gin, or any spirit
Blood Orange Curd
- 150 ml blood orange juice fresh
- 150 grams sugar
- 45 grams cornflour
- 50 ml water
- 50 grams egg yolks about 3
- 20 grams butter
Instructions
Blood Orange Curd
- In a small saucepan, combine the blood orange juice and sugar. Heat on medium heat until it starts to bubble.
- Whisk together the water and cornflour until all the cornflour is dissolved. Add this to the hot syrup.
- Cook for a further 1-2 minutes until thick, stirring constantly.
- Remove from the heat and whisk in the egg yolks vigorously. Add in the butter and whisk again.
- Transfer to a container and cover the surface with cling film to avoid getting a skin and allow to cool fully.
Ice Cream
- In a large mixing bowl, whisk the whipping cream until soft peaks form.
- Add in the gin and condensed milk and whisk until combined.
- Pour all of this into a loaf tin and swirl in spoonfuls of the blood orange curd.
- Freeze for 4 hours or until set.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.