You scream, I scream, we all scream for ice cream!
A full pot of double cream nearing it’s use by date with no apparent occasion presented itself, prompted this easy, no-churn ice cream. There are many many recipes out there on the interwebs for ice cream, which fall into two camps – either made with an egg custard, or like this one, using a can of sweetened condensed milk mixed with the double cream to produce a very sweet and sickly base.
Adding a homemade blueberry compote and some crumbled meringue nests hidden away in the back of our store cupboard provided sharp and crunchy elements respectively.
- 150g blueberries
- 4 tsp caster sugar
- a squeeze of lemon juice
- splash of water
- 300ml double cream
- 397g tin sweetened condensed milk
- 1 tsp vanilla extract
- 2 meringue nests
- To make blueberry compote, combine the ingredients in a saucepan, and bring to a rolling boil for 5 minutes – some of the berries should just be holding their shape and the mixture should be thicker and glossy. Pour into a bowl, leave to cool for a few minutes and then put in the fridge while you whip up the ice cream mix.
- To make the ice-cream base, beat the above with electrc whisk until thick and billowy.
- To assemble, pour a third of the cream mixture into a 2lb loaf tin and spread evenly. Then dot a few teaspoons of the blueberry compote and swirl with a knife of skewer. Crumble some of the meringe nest over this and then repeat the steps again until the ice cream, compote and meringue have been used up. This should fill a 2lb loaf tin. Freeze for at least three hours (preferably overnight) before eating.