No-churn Rhubarb Condensed Milk Ice Cream
This is the easiest ice cream you can make. There is no need for a fancy ice cream maker, or an alarm set at 20-minute intervals reminding you to ‘hand-churn’ the mixture. The secret is condensed milk – a pantry essential in many Asian kitchens. The resulting ice cream is sweet and creamy, and versatile enough to take on most flavours. I like adding something tart as a contrast to the otherwise sickly-sweet ice cream – poached rhubarb in spring, peaches or berries in summer, and apples in autumn.
- 2 stalks of rhubarb
- 1 tablespoon organic butter
- 2 tablespoons unrefined light brown sugar
- 600ml organic double cream
- 1 teaspoon pure vanilla extract
- 200ml condensed milk (see here for homemade version)
- Chop the rhubarb into small pieces. Melt the butter in a saucepan over a medium heat, and add the chopped rhubarb and sugar. Cook for about 10 minutes, stirring occasionally, until the rhubarb is soft. Set aside to cool.
- Put the double cream and vanilla extract into a large bowl and beat with an electric whisk until you get stiff peaks.
- Stir the condensed milk into the cooled rhubarb mixture. Gently mix in a quarter of the whipped cream. Fold in the rest of the whipped cream until well combined.
- Pour into a loaf tin and cover with clingfilm. Freeze until firm – about 6 hours.
Variations:
- Peach and crystallized ginger
- Strawberry, raspberry and mint
- Poached apple and cinnamon
- Vietnamese coffee