Blackberry Crunch No Churn Ice Cream Recipes

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.