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condensed milk ice cream nigella

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? My. 4 year old yelled 'it's delicious!'. Answered on 11th January 2018. Wow! Great thought! I'm thinking coconut rum maybe? UGH! Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. But instead of doing any of it, you can glide over to your cupboard like you're Nigella Lawson, find four ingredients, whip them into a cloud, then freeze—they will become ice cream while you go on with your day. Please send it my way (and tell me what's so smart about it) at [email protected]—thanks to Food52ers mrslarkin and Ina-Janine for this one! cocoa powder, 4 TB. Thanks for the suggestion. like with coconut milk and/or coconut cream? Oh. I've made it twice and it gets better each time. Even—especially!—a humble frozen banana. Thank you {% member.data['first-name'] %}.Your comment has been submitted. We adore this ice cream recipe - so easy you could almost make it with your eyes shut! Gosh. pot-watching, using a few notable milk tricks: She heats canned evaporated milk and fresh cream together with fragrant rose water and cardamom, pours it into ice-pop molds, then cools it all the way down. The first time, I whipped it a bit too far and it had a more noticeably buttery quality—not the worst problem, but an avoidable one. It's really as simple as that—there's no egg to deal with, nothing to heat or temper or ice bath or strain. "When I was a child, I used to make an ice cream with my great aunt that required no special equipment (save a freezer) and was the work of moments and a trio of ingredients: condensed milk, heavy cream, and vanilla," Lawson wrote to me. So easy to make and very easy to eat! This was one of those times I went home and made this straight away, and I am so glad I did. I ’m not sure who invented condensed milk ice cream – I first came across it on the side of a Carnation milk tin decades ago. No cooking. Just cream and sweetened condensed milk, flavored with espresso powder and liqueur. Or just with many Heath bar chunks mixed in. If you can’t get frozen blackcurrants (whole food shops often have them in the freezer section) then half a jarful of jam, mixed with a spoonful or two of lemon juice will work just fine, as will any fruit compote. No churning. Do we think I could make this with homemade coffee liqueur? It is so creamy and good, tastes like lemon ice box or even key lime pie! I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. The texture is smooth, without needing to churn the ice cream, due to the ratios of fat and sugar in the mixture.

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