Small Batch No Churn Ice Cream - Deconstructed Ferrero Rocher and Lemon Curd & Limoncello Cheesecake
ETA (07/21/2017): Replaced both the Ferrero Rocher and lemon curd scoop pictures.
For ice cream lovers without an ice cream maker or a large amount of freezer space, and a love for different flavours of ice cream, a small batch of no churn ice cream may be the solution. Especially as this type of ice cream is so VERY rich and a 1/2 cup serving is enough to satisfy most people. I picked two very different flavours of ice cream to cater to different cravings.
For Chocolate Hazelnut/Nutella Lovers - Deconstructed Ferrero Rocher Ice Cream
I wanted to buy some of the actual chocolates, chop them up and stir them into a Nutella flavoured ice cream but they didn't have any at the grocery store so I was forced to use the elements for a 'deconstructed' version.
Deconstructed Ferrero Rocher Ice Cream - makes ~3 cups
3/4 cups whipping cream
1/2 cup sweetened condensed milk
50 gm coarsely chopped hazelnuts (filberts), reserve a teaspoon or so of nuts for decorating the top
1/2 cup Nutella
1 tbsp rye whiskey vanilla extract
1/4 cup (or more) fudge sauce** (or Nutella if you don't have any fudge or chocolate sauce)
** I used Martha Stewart's recipe
In a large cold bowl, whip the cream until stiff peaks form.
In a second large bowl, combine the sweetened condensed milk with the Nutella until smooth. Stir in the chopped hazelnuts.
Fold the stiff cream into the sweetened condensed milk/Nutella/nut mixture.
Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of fudge sauce over the surface of the ice cream. Add the rest of the ice cream mixture. Drizzle some more fudge sauce over the ice cream
Sprinkle the reserved nuts over the top.
NOTE: Next time, I won't line the container with saran wrap as it fell into the ice cream and got all messy. I was TRYING to keep the container neat.
Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.
For Citrus Lovers - Lemon Curd & Limoncello Cheesecake Ice Cream
I wanted the bright citrus hit of lemons so I used my home made lemon curd to flavour the ice cream. The Limoncello I made a few years ago provided the liqueur in the recipe, and, because it just wasn't rich and creamy enough with the whipping cream, in an adaptation of an earlier blueberry version, I added cream cheese to make it similar to a cheesecake.
Lemon Curd & Limoncello Cheesecake Ice Cream - makes ~3 1/2-4 cups
3/4 cups whipping cream
1/2 cup sweetened condensed milk
3 oz/85 gm cream cheese, softened to room temperature
1 tbsp Limoncello
1/3-1/2 cup lemon curd, divided
In a large cold bowl, whip the cream until stiff peaks form.
In a second large bowl, whip the cream cheese until smooth and then beat in the sweetened condensed milk and the Limoncello.
Stir in a few tablespoons of the lemon curd.
Fold the stiff cream into the cream cheese/sweetened condensed milk/lemon curd mixture.
Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of lemon curd over the surface of the ice cream. With a wooden skewer or chopstick, marble the curd through the ice cream.
Add the rest of the ice cream mixture and flatten the top. Dot some more lemon curd over the top of the ice cream and marble through as before.
Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.
For ice cream lovers without an ice cream maker or a large amount of freezer space, and a love for different flavours of ice cream, a small batch of no churn ice cream may be the solution. Especially as this type of ice cream is so VERY rich and a 1/2 cup serving is enough to satisfy most people. I picked two very different flavours of ice cream to cater to different cravings.
For Chocolate Hazelnut/Nutella Lovers - Deconstructed Ferrero Rocher Ice Cream
I wanted to buy some of the actual chocolates, chop them up and stir them into a Nutella flavoured ice cream but they didn't have any at the grocery store so I was forced to use the elements for a 'deconstructed' version.
Deconstructed Ferrero Rocher Ice Cream - makes ~3 cups
3/4 cups whipping cream
1/2 cup sweetened condensed milk
50 gm coarsely chopped hazelnuts (filberts), reserve a teaspoon or so of nuts for decorating the top
1/2 cup Nutella
1 tbsp rye whiskey vanilla extract
1/4 cup (or more) fudge sauce** (or Nutella if you don't have any fudge or chocolate sauce)
** I used Martha Stewart's recipe
In a large cold bowl, whip the cream until stiff peaks form.
In a second large bowl, combine the sweetened condensed milk with the Nutella until smooth. Stir in the chopped hazelnuts.
Fold the stiff cream into the sweetened condensed milk/Nutella/nut mixture.
Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of fudge sauce over the surface of the ice cream. Add the rest of the ice cream mixture. Drizzle some more fudge sauce over the ice cream
Sprinkle the reserved nuts over the top.
NOTE: Next time, I won't line the container with saran wrap as it fell into the ice cream and got all messy. I was TRYING to keep the container neat.
Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.
For Citrus Lovers - Lemon Curd & Limoncello Cheesecake Ice Cream
I wanted the bright citrus hit of lemons so I used my home made lemon curd to flavour the ice cream. The Limoncello I made a few years ago provided the liqueur in the recipe, and, because it just wasn't rich and creamy enough with the whipping cream, in an adaptation of an earlier blueberry version, I added cream cheese to make it similar to a cheesecake.
Lemon Curd & Limoncello Cheesecake Ice Cream - makes ~3 1/2-4 cups
3/4 cups whipping cream
1/2 cup sweetened condensed milk
3 oz/85 gm cream cheese, softened to room temperature
1 tbsp Limoncello
1/3-1/2 cup lemon curd, divided
In a large cold bowl, whip the cream until stiff peaks form.
In a second large bowl, whip the cream cheese until smooth and then beat in the sweetened condensed milk and the Limoncello.
Stir in a few tablespoons of the lemon curd.
Fold the stiff cream into the cream cheese/sweetened condensed milk/lemon curd mixture.
Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of lemon curd over the surface of the ice cream. With a wooden skewer or chopstick, marble the curd through the ice cream.
Add the rest of the ice cream mixture and flatten the top. Dot some more lemon curd over the top of the ice cream and marble through as before.
Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.