It is BAKING today and in homage to the heat, I thought I would have a go at making some ice cream. I have those three tins of condensed milk that a friend gave me, so I thought I might be able to make something nice with one of those. A bit of Googling later, this was the result.
Two different flavours
I thought I’d use half the tin for each of two different flavours. A bit of rhubarb from the garden and a chocolate one.
They still aren’t fully frozen at lunchtime, but we had a little from the edge of the containers. Oh my goodness, it is so good. Especially the chocolate! I can only have a taste because of the caffeine, but I SO enjoyed that taste.
You don’t need to make an egg custard and you don’t need an ice cream maker. There isn’t a trace of an ice crystal crunch either. If you leave it to get fully frozen, take it out half an hour before you want to eat it and let it soften a little in the fridge first. Or, my husband gives it a little blast in the microwave, because he’s too impatient to wait!
Before you freeze it, have a portion as a mousse, super thick and unctuous
This was so successful, lots of other flavours occur.
- I’ve got several packets of cheap dried apricots in the cupboard, make a paste with some of those and that would be fab.
- You could dissolve some coffee powder in the yogurt and make a coffee version.
- Or how about a few fresh raspberries or strawberries.
- Or some fresh figs if you have a tree.
- Or damson purée from foraged fruit.
- Or blackberry purée from autumn fruits stashed in the freezer.
- Toast some sweetened breadcrumbs and stir into a mix flavoured with vanilla.
- Make a peach or mandarin purée using the value tinned fruit, drained.
- You could use any of the flavours to make a ripple type one by stirring the flavouring through the condensed milk / yogurt / cream mixture.
- Soak some mixed dried fruit overnight in strong tea or some kind of booze for a tutti frutti.
- Add a little splash of liquer, so a Baileys version, or rum and raisin, or raspberry and whiskey for a Scottish themed flavour.
- A good dollop of black treacle and a big handful of walnuts crunched up into small pieces
- Pomegranate molasses gives a lovely sharp option
Oh and I’m sure there are many other flavours too. I wasn’t sure how much cream I’d need, so I got two 300ml pots, another two flavours won’t be long in coming 😘
Without the condensed milk
I had a conversation with a chef and one of things she said was that she used to make ice cream in the hotel where she worked using just cream and a jar of good strawberry jam.
So I tried a batch with half whipped double cream (300ml) , half full fat Greek yogurt (300ml) and half a jar of some fancy pants marmalade bought at a farmers market and never used. The best before date was 2008!!!!
Usual method, whip the cream, stir in the yogurt, add enough marmalade so that it tastes right. Result was stunningly gorgeous. The sugar from the marmalade was the perfect amount, but if the jam you used wasn’t, just add some granulated sugar until it’s sweet enough.
I had some plum and apple jam in the cupboard from 2013, that was delicious. It was surprisingly sharp and would need a smooth and creamy one to go with it
Using jam along with condensed milk, makes the mix too sweet, so this is perfect to use up jam, lemon curd etc. Well worth trying with the value stuff too to keep the price down
Rhubarb Ice Cream
Rhubarb Ice Cream
- ½ tin condensed milk £1.05 for a tin, 55p
- 5 sticks rhubarb small, 400g, Asda £1.50, £1.50
- 300 g yogurt Asda 45p/500g, 27p
- 300 ml double cream Asda £1.05/300ml,
- Chop your rhubarb up into small pieces and cook on the hob without any water until it is really soft and mushy.
- Go gently to start with, we don’t want it to stick. You don’t want any water as rhubarb releases a lot of juice on its own. Leave the rhubarb to cool.
- Beat the cream to stiff peaks.
- Now mix the half tin of condensed milk, the yogurt and whipped cream together.
- Once the rhubarb has cooled, mix that in too.
- Now just pile it into a box and put in the freezer for two or three hours and wait impatiently for it to freeze.
- Delicious just as it is, perhaps enjoy a portion as a mousse before freezing the rest!
Chocolate Ice Cream
- ½ tin condensed milk £1.05 for a tin, 50p
- 60 g cocoa powder £1.99/250g, 48p
- 300 g yogurt value 45p/500g, 27p
- 300 ml double cream Asda £1.05/300ml
- Beat the cream to stiff peaks.
- Mix the half tin of condensed milk with the yogurt and beat in the cocoa powder.
- Add the whipped cream.
- Pile it into a box and put in the freezer for two or three hours until frozen.
- The unfrozen mix, straight off the spoon, is wonderful and could be used as a mousse.
Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you
I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community