No-Churn cheesecake ice cream w/ peanut butter maple fudge brownie chunks

December 12, 2016

No-churn ice cream is the miracle of the year, quenching my inner desire to fill the kitchen with dusty appliances (ice cream makers need to be ginormous to work their magic). The freeze and whisk method is tedious.

If you were to forego the brownie pieces and fudge (?!!!), prep time would be about 15 minutes, plus 6 hours’ freezing time. Which is quicker than going to the shops.

No electric appliances needed. Just a whisk, 2 big bowls and a spoon.

Makes about a litre. Tastes so yummy you, er, won’t have time to take decent pictures….

Brownie

Use this brownie recipe. If you have leftovers that are too dry to eat, that’s fine (and will actually help to prevent the brownie pieces from sinking in the finished product).

Bake and cool the brownies completely
Chop into small chunks and spread out on a baking sheet (large but not too large to fit in the freezer…)

Fudge

Based on this recipe , but using only 3 ingredients.

1/2 cup / 100 ml maple syrup
85g (about 3tbsp) peanut butter
1/4 cup butter

Melt ingredients in a small saucepan, then boil until the mixture thickens. 2-5 minutes depending on how fast it’s boiling.

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Pour over brownie pieces and freeze for up to an hour or so.

The fudge should be solidified over the brownie but not so hard you need a hacksaw to chop it again.

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No-Churn Ice Cream
200g cream cheese
1 small can condensed milk
300ml double cream

Whisk the cream to stiff peaks.

In a separate bowl, stir the condensed milk and cheesecake together until there are no lumps.

Fold both mixtures together, beating to mix but not too fast or the mixture will deflate.

Fold in the fudge brownie pieces.

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Freeze for 6 hours, no whisking, no breaking up of ice crystals. Simples. (Nb. Also tastes delicious when not-quite-frozen…)

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Super Easy Rum and Raisin Ice Cream

August 8, 2012
Rum and Raisin Ice Cream

Adapted from this Masterchef (1995) winning recipe

Firstly, soak a couple of handfuls (approx. 100g) raisins in rum over night. I use plenty.

300 ml double cream
60 ml rum
60 ml liquid honey
4 large egg yolks

Whip the cream until thick, adding the rum gradually. It will be at about the soft peaks stage.
Heat the honey in a small saucepan.
At the same time beat the egg yolks.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick. This takes a couple of minutes
Gently fold in the cream/rum mixture.
Put the mixture in a freezerproof container, drain and add the rum-soaked raisins and freeze for three hours minimum.

Whiskey Raisin Ice Cream

December 22, 2011
Whiskey Raisin Ice Cream

Whiskey Raisin Ice Cream

Because it’s Christmas. Because it can be made in advance. Because ice cream goes well with everything. And whether your view on Christmas is **YAY!!!*** or **OMFG*** either way whiskey will go down really fucking well.

The basic ice cream recipe is from Food.com and is apparently originally a winning entry from Masterchef 1995. Which I can remember because I am semi guiltily obsessed with Masterchef even though a lot of stuff on there’s ropey. And because I am old. I can even remember Lloyd Grossman.

The recipe is a ‘LAZY’ ice cream recipe as it requires no ice cream maker, no churning, it just sorts itself out. It’s easier than walking to the shops for half price Haagen Dazs.

I added whiskey soaked raisins as my beloved adores rum and raisin ice cream. However he does not like whiskey in ice cream. So I ate/ am in the process of eating it ALL BY MYSELF. And I like it. It is delicious. It makes me feel a little bit tipsy even though I know scientifically it really wouldn’t be making me drunk.

Whiskey Raisin Ice Cream

Ingredients

Raisins – some recipes say 3 tablespoons, I used heaps as I love overstuffing things with the tasty fruity bits.
Whiskey – lots. Make sure you have at least a half a bottle or so. You should drink what doesn’t get cooked with.

300ml double cream
60ml whiskey
60ml liquid honey (i.e. runny honey – not the cloudy set stuff)
4 large egg yolks

Firstly – Soak raisins in whiskey as long as possible. Preferably overnight. Or at least an hour or so if you’re lazy like me.

Whip the cream until it is thick, adding the whiskey gradually.
Beat the egg yolks in a large bowl.
Put the honey in a small pan and heat it.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick.
Gently fold in the cream and whiskey mixture.
Drain the raisins from the whiskey and fold these into the ice cream mixture.
Put the mixture in a freezerproof container and freeze for three hours minimum.
YUM. Merry Fucking Christmas.